Befsztyk Tatarski (steak Tartare)

  • on April 17, 2007
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Ingrients & Directions

1 lb Beef, lean; top round or
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.
MM and upload by, recipe by Marianna Olszewska Heberle /


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