The holidays are approaching, and the next time you're wondering what to prepare for your guests, remember steak tartare, a meat spread that will disappear from the table before anything else.
Tradition dictates that it is necessary during holidays prepare at least once steak tartare. Don't know how? Then you've come to the right place, because we have a recipe for you that will help you prepare it delicious meat spread, to make it seem like you've been doing it all your life and it's yours specialty. We serve it with butter and toasted bread.
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Do you know where the name steak tartare comes from? They invented it Russian nomads, Tatars, who were transported under the saddles of horses raw meat, it was previously salted because it was believed that the salting would soothe the wounds of the horses. The meat softened during transfer and the Tartars were really good at the end. And steak tartare was born.
Recipe for steak tartare:
Ingredients for steak tartare:
- 500 g of beef fillet (can also be lung)
- 1 egg yolk
- 3 pickles
- 0.5 onions
- 1 tablespoon capers
- 1 tablespoon of mustard
- a quarter teaspoon of salt
- 2 pinches of freshly ground pepper
- quarter teaspoon chili powder
- 1 teaspoon sweet ground red pepper
- 6-8 salted anchovies (optional)
The procedure for preparing steak tartare (for 8 people):
Wash the meat and dry it with a kitchen towel. Remove the veins and fat and cut into small pieces. Let's add salt. Clean the anchovies and mash them into a paste with a fork. Peel, wash and finely chop the onion and capers. Finely chop the pickles and pieces of meat, which can also be ground. In a bowl, mix the mustard, chili, paprika, salt and pepper with the cucumbers, onions and anchovies and add the meat and yolk. Mix well. Form the steak tartare into a ball. Have a good run!
