#beef #tartare #beefrecipe #russia
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Ingredients:
-400g/beef (middle part)
-2(two) yolks
-1(one spoon) mustard
-juice of half a lemon
-one teaspoon of himalayan salt
-one teaspoon of black pepper
-one teaspoon of sea salt
-a glass of cognac
-butter
-dry parsley
-30g/caper
-one spoon worcestershire sauce
-one red onion
-4(four) cloves of garlic
-rye bread with seeds
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Preparation:
Steak tartare is food for true lovers of spicy taste. It requires good preparation, as well as attention during preparation. Use beef or bull meat. We used beef, which we cleaned of all veins and fat and left in the refrigerator for 24 hours to stand.After that, the meat is cut into small pieces and chopped for the next 15 minutes.
Add egg yolks, lemon, salt, pepper to the bowl and mix non-stop. Add the rest of the ingredients and mix again. The secret of a good steak tartare requires a lot of mixing of the ingredients, where the flavor is incredibly good.Lovers of good food, enjoy this recipe.
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Nutritional values ​​per quantity 100 g
Energetic value 209.0 kcal
Proteins 33.7 years
Carbohydrates 0.0 g
Fats 7.3 years
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A modern delicacy and the most luxurious dish, steak tartare is a chopped, seasoned raw steak. The culinary history of this dish is peppered with numerous myths and legends. In gastronomic circles, there is an urban legend that says that steak tartare comes from the Tatars, a nomadic people from the Russian steppes who ground up raw horse meat and ate it.

A well-prepared and attractively served steak tartare is what sets good restaurants apart from average ones. The recipe for steak tartare has been perfected over time throughout history, especially in Russia, where the original way of preparing this specialty comes from. Steak tartare is most often served as an appetizer spread on toast with butter.
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