11 Meat Dishes That Are Commonly Confused
When looking through a restaurant menu or a cookbook, it’s easy to get confused by the numerous names of dishes. Surely, each of us has wondered at least once what the difference between meatballs and frikadeller is, and how beef steak, rump steak, and roast beef are different from each other.
5-Minute Crafts put together 11 meat dishes everyone is familiar with but often confuses.
1. Azu
Azu is a traditional Tatar dish. It usually consists of fried pieces of lamb, veal, beef, or horse meat, which are stewed along with vegetables, such as tomatoes, potatoes, and pickles. In addition, onion, garlic, and red pepper are often added to the azu, and the finished dish is sprinkled with parsley.
2. Entrecôte
Entrecôte is a French word for a beef steak cut from between the ribs. It’s also known as rib eye, Scotch fillet, or Delmonico. It’s usually grilled or pan-fried and served as a steak. In addition, roasts are made from an entrecôte.
3. Beefsteak
Beefsteak is another name for a steak. It is a piece of beef that is cut perpendicular to the muscle fibers. It’s usually grilled or pan-fried and then served whole or pre-cut into smaller pieces.
4. Cutlet
The word “cutlet” derives from French côtelette, which means “a rib.” There are 3 meat dishes with this name:
- A thin slice of meat made from lamb, veal, pork, or chicken
- A dish made of such a cut, cooked in breading
- A patty made of minced meat, bearing a round or oval shape
If we talk about the third option, the cutlet may contain onions, garlic, herbs, and bread soaked in milk in addition to meat.
5. Rump steak
Rump steak is a cut of beef from the hindquarter and muscles above the hip bone. It can also be found under the names sirloin and porterhouse. Like other steaks, rump steaks are usually grilled or pan-fried.
6. Roast beef
Roast beef is a large piece of beef baked in the oven at high heat. In the UK, it is often served for Sunday lunch or dinner with Yorkshire pudding as a side dish. Additionally, roast beef cut into pieces is often used as a filling for sandwiches.
7. Meatballs
Meatballs are pieces of ground meat rolled into small balls. In addition to ground meat, they may also contain chopped onions, eggs, butter, breadcrumbs, and a variety of seasonings. Meatballs can be fried, baked, steamed, or stewed in a sauce, such as cream or tomato.
8. Frikadeller
Frikadeller are similar to meatballs but flatter. In some countries, they are boiled, added to soups, stewed, or baked, but initially, the main method of cooking frikadeller was simply frying it in a pan.
Frikadeller is considered a national dish in Denmark where it is traditionally made from ground veal, pork, or beef. Onions, eggs, milk, salt, pepper, breadcrumbs, or flour are also added to it. The balls are formed with a tablespoon, and they are then flattened and fried on both sides.
9. Fricassee
Fricassee is a French dish. It’s a fried piece of meat that is stewed in a white sauce, sometimes with the addition of mushrooms, onions, and garlic. Usually, fricassee is made from chicken, rabbit, or veal, but there are some versions made from white fish or vegetables.
10. Schnitzel
Wiener schnitzel is the national dish of Austrian cuisine. It is a thin slice of veal that is fried in breadcrumbs and served with potatoes and a slice of lemon. It looks like an escalope.
11. Escalope
Escalope is a French dish that is a thin piece of boneless meat. It is usually beaten with a kitchen hammer, rolling pin, or knife handle, and then quickly fried on both sides.