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Beefsteak Tartar

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TasunkaWitko View Drop Down
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    Posted: 09 May 2019 at 12:58
I'd like to try this; my dad has mentioned trying virtually the same thing when he was stationed in Germany. He said that it was called "tiger meat," but I am sure that this appellation was a play on "tartar."
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2019 at 18:32
Around here the Germans offer a version of steak tartar called "raw hack." It is usually ground but properly it is scraped. The typical recipe is seasoned with garlic and onion, finely ground, salt and pepper. The meat is very good steak but lean, so usually something like sirloin. Unlike the classic dish there are no raw egg yolks involved and it is served with saltines. It is often seen alongside kochkaesse (cooked cheese flavored with caraway seed) and summer sausage. This is beer garden food and is seen mostly in September when Concordia has its annual German festival. The one grocery store in Concordia also sells it, but it is seldom seen at other times of the year.
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Tom

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2019 at 12:50
Beefsteak Tartar

From Time/Life's Foods of the World - The Cooking of Germany, 1969:


Beefsteak Tartar is a mound of raw ground beef with an egg yolk in the centre; to this, the diner adds other ingredients to taste. Suggested here (clockwise from the tray handle): salt, pepper, capers, chopped onions, anchovies, parsley.

To serve 2:

1/2 pound lean boneless beef, preferably beef tenderloin, or top or eye round, ground 2 or 3 times
2 egg yolks
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons capers, thoroughly drained
2 tablespoons finely chopped onions
2 tablespoons finely chopped fresh parsley
8 flat anchovy fillets, thoroughly drained
Dark bread
Butter

Traditionally the beef for beefsteak Tartar is ground very fine and served as soon as possible thereafter. Shape the beef into two mounds and place them in the center of separate serving plates. Make a well in the middle of the mounds and carefully drop an egg yolk in each.

Serve the salt, black pepper, capers, chopped onions, parsley and anchovy fillets in small separate saucers. The beef and other ingredients are then combined at the table to individual taste. Serve beefsteak Tartar with dark bread and butter.
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