bifshteks

From Russian бифште́кс (bifštéks), in turn from English beefsteaks.

bifshteks (countable and uncountable, plural bifshteks)

1. Alternative form of bifshtek.
   • 1974, Lynn Fisher, Wesley Fisher, “Frunze Region”, in The Moscow Gourmet: Dining Out in the Capital of the USSR, Ann Arbor, Mich.: Ardis, →ISBN, “Listings by Region” section, page 67:

     Duck is also a feature of the menu and the bifshteks is reasonably tender, though not so good as that served by the Natsional’.

   • 1976 September 12, Ron Oechsler, Debra Oechsler, “Eight Days on the Train? You’re Crazy!”, in Sunday World-Herald Magazine of the Midlands (The Omaha World-Herald), Omaha, Neb., page 19, column 3:

     On the menu were chicken soup with noodles, “bifshteks” — a form of hamburger patty — and sliced cucumber salad. The soup was actually quite good, but the bifshteks were on the greasy side.

   • 1996 July, John Noble, Andrew Humphreys, Richard Nebeský, Nick Selby, George Wesely, John King, “Moscow – Places to Eat”, in Russia, Ukraine & Belarus (a Lonely Planet travel survival kit), Hawthorn, Vic.: Lonely Planet Publications, →ISBN, page 291, column 1:

     One of the first places you come to heading up the street from Okhotny ryad, Kafe Sadko, is actually a cut above the others, with waiters, individually prepared food, and drinks: a bifshteks, chicken or fish main course is around US$5.

   • 2004 November 28, Karla Cruise, “Russia today: Study in curious contrasts”, in South Bend Tribune, Michigan edition, 132nd year, number 265, South Bend, Ind.: South Bend Tribune Corp., page F4, column 3:

     There was little variety in the daily fare of “kasha” (hot whole grain cereal), bread, “bifshteks” (a hard lump of beef) and potatoes.

   • 2005, Glenn R Mack, Asele Surina, “Eating Out”, in Food Culture in Russia and Central Asia (Food Culture around the World), Westport, Conn.: Greenwood Press, →ISBN, page 139:

     Bifshteks is a slice of broiled beef and can be almost any cut of steak, not tenderloin as sometimes translated on the menu (regrettably for the eager diner).

   • 2006 March, Simon Richmond, Mark Elliott, Patrick Horton, Steve Kokker, John Noble, Robert Reid, Regis St Louis, Mara Vorhees, “Food & Drink”, in Russia & Belarus, 4th edition, Hawthorn, Vic.: Lonely Planet Publications, →ISBN, page 115:

     Kids’ menus are uncommon, but you shouldn’t have much problem getting the littl’ uns to guzzle bliny or bifshteks – Russian-style hamburger served without bread, and often topped with a fried egg.

     In the 6th edition (2011), “a Russian-style hamburger”.

   • 2013, Anton Masterovoy, “The Soviet Melting Pot”, in Eating Soviet: Food and culture in the USSR, 1917–1991‎, New York, N.Y.: City University of New York, →ISBN, page 177:

     Taking almost literally the opposite viewpoint from the 1972 Russian Cuisine, the authors wrote that while they were “not against internationaliztion of dining,” they wondered “why should entrecote and bifshteks be the favorite dishes of a Russian when their names themselves point to their overseas origins?”⁵⁸⁴

     ⁵⁸³ V.M. Kovalev and N.P. Mogil’ny, Russkaia kukhnia: traditsii i obychai (Moscow: Sovetskaia Rossiia, 1990), 5, 4.
     ⁵⁸⁴ Ibid., 6,7.

   • 2017 July 14, JuliaReitor, “BifShteks Gastrobar”, in Tripadvisor‎, archived from the original on 2025-05-19:

     We waited for a long time (30 mins for a bifshteks), hamburger salad was small and not much meat, just some herbs. Bifshteks itself looked like appetizer!!

From bifshtek +‎ -s.

bifshteks

1. plural of bifshtek