Tartar Steak

Last Updated on October 1, 2024

Classic steak tartare served cold.

Ingredients:

500 g of genuine sirloin (beef butt) 2-4 pcs garlic cloves 2 pcs of egg yolks 2 pcs onions 0.3 l ketchup 0,2 l mustard ground red pepper worcestershire sauce pepper salt

Procedure:

1. Grind the meat into smaller pieces once in a meat grinder
2. Peel and chop the onion into small pieces, crush the garlic and mix it and the onion into the minced meat
3. Add ketchup, mustard and a little worcestershire sauce
5. Season to taste with pepper and sprinkle with ground paprika
6. Stir in two egg yolks and two tablespoons of oil and salt the mixture to taste
7. Mix everything thoroughly and add a little more garlic and other spices (depending on how spicy and aromatic you want your tartarak to be)
8. Serve first about 2-3 hours after refrigeration, of course with toast.

Recommendation:

Although some people disagree, we think that the next day’s tartarack is the best!

Note:

If you don’t want to invest money in a real sirloin, you don’t have to. There is also an excellent steak tartare made with beef hind meat.