| 词条 | Steak frites | ||
| 释义 |
| name = Steak frites | image = Flickr - cyclonebill - Bøf med pommes frites (1).jpg | image_size = 200px | caption = | alternate_name = | country = Belgium | region = | creator = | course = Main course | type = Meat | served = Hot | main_ingredient = Steak, French Fries, various sauces | variations = | calories = | other = }}Steak-frites,{{efn|"Steak-frites" is also known by a variety of other names in French, such as "Bifteck-frites"; all with roughly the same meaning in translation.}} meaning "steak [and] fries" in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium, which claims to be the place of its invention.[1] Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare ("saignant"—literally "bloody"), in a pan reduction sauce, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes (French fries).[2][3] Francophilia led to its generalization to the Portuguese-speaking world, where it is called {{lang|pt|bife e [batatas] fritas}} or {{lang|pt|bife com batata frita}}, especially in Brazil, where the sauce is usually just onion rings cooked and fried in the steak's own juice and frying oil, being the most popular dish to go aside rice and beans. It is also very popular in the Spanish-speaking world. Steak-frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work Mythologies. See also{{portal|Europe|Food}}
Notes{{Notelist}}References1. ^{{cite book|last1=Schehr|first1=Lawrence R.|last2=Weiss|first2=Allen S.|title=French Food: On the Table On the Page and in French Culture|publisher=Routledge|location=Abingdon|year=2001|page=158|isbn=0415936284}} 2. ^{{cite book|last=Bourdain|first=Anthony|title=Anthony Bourdain's Les Halles cookbook: strategies, recipes, and techniques of Classic Bistro Cooking|year=2004|publisher=Bloomsbury|location=New York, NY|isbn=978-1-58234-180-4|url=https://books.google.com/?id=SvxBdbOQ9Q8C&pg=PA20&dq=steak+frites#v=onepage&q=steak%20frites&f=false|author2=Jose de Meirelles |author3= Philippe Lajaunie|accessdate=3 January 2012|pages=120 & 137}} 3. ^{{cite book|last=Beeton|first=Isabella Mary|title=The Book of Household Management|year=1888|publisher=Ward, Lock & Company|location=London & New York|url=https://books.google.com/?id=otoAAAAAYAAJ&pg=PA770&dq=steak+frites#v=onepage&q=steak%20frites&f=false|accessdate=3 January 2012|page=770}} 5 : French cuisine|Belgian cuisine|Beef dishes|Potato dishes|Meat and potatoes dishes |
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