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Print this Recipe    Steak Tartare

BEFSZTYK TATARSKI (STEAK TARTARE)
Yield: 12 Appetizers

1 lb beef lean; top round or sirloin
6 egg yolks
1 ts onion powder
1 ts salt
1/4 ts pepper black
1 ts oil vegetable
1/4 c chives; chopped

Using a grinder or food processor fitted with a metal blade process
beef until finely minced. Process a second time. Do not puree. In
a medium bowl combine beef egg yolks onion powder salt pepper and
oil. Cover with foil; refrigerate at least 1 hour. Garnish with
chives. Serve as a side dish or a spread with crackers bread or
toast. Be sure beef is very lean as fat is not appetizing in tartare.

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Taste: Ease of Prep: Appearance:
Tartare is GREAT Stuff!, January 9, 2006 - 08:25 PM
Reviewer: Donnie from Smiths Falls, Ontario, Canada
I was first introduced to Beef Tartare by a German friend of mine who was the Maitre d'Hotel in a very swank hotel dining room - The Royal Alexandra in Winnipeg, Manitoba, Canada. I immediately fell in love with it and enjoy it on Melba Toast. The only thing I do differently is to add Worchestershire sauce to the mixture. I don't advise keeping prepared Tartare very long without eating it. But I find I 'nibble' with it on Melba toast and it doesn't last very long anyways.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance: (n/a)
great, December 14, 2005 - 08:58 PM
Reviewer: marek from mt prospect, IL
i'vebeen eating tartar since i was a child.. this recipe is easy, but i'm adding some polish "maggi" to it. Instead of maggi use of soy sauce is ok too.

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