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Tatar-Befsztul Tartarski (Steak Tartare)
Polish Steak Tartare! |
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3/4-1 lb. beef tenderloin
1-2 tsp. prepared brown mustard
1 Tbls. olive oil
1 tsp. Maggi seasoning
1/2 tsp. salt
1/4 tsp. pepper
raw egg yolks
finely chopped onion
finely chopped dill pickles
chopped chives
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Trim fat and sinew from the beef tenderloin and grind. Add the prepared brown mustard, olive oil, Maggi seasoning, salt, and pepper. Mix well and divide into 4-5 portions. Roll into balls and place on a serving platter (or individual plates), pressing down slightly to form a mound. Cover with plastic wrap and chill at least 30 minutes. To serve, make a well at the top of each mound and deposit a fresh raw egg yolk in each. Next to each portion, place a small mound (1 heaping teaspoon) finely chopped onions and another of finely chopped dill pickles or zesty gherkins.
Garnish the egg yolks with a sprinkle of chopped chives and serve immediately.
Polish rye or black bread and ice-cold Polish Vodka are perfect accompaniments!
Click on My Grandmother's Old World Polish Recipes for more great recipes from Poland!
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| Recipe Origin: Poland |
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Submitted by: |
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Victor
Poland |
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| This recipe has been viewed 13118 times. |
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