Prep 15 mins
Cook 2 hrs
- Chop sirloin into cubes.
- Place in food processor and chop/puree until meat is the consistency of ground beef.
- Mix with remaining ingredients; refrigerate for 2 hours.
- Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
- Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
- Put in bowls alongside.
This is the strangest Tatar Recipe I have ever seen. I grew up on this in berlin Germany. When we lived in Milwaukee you could not attend a wedding or gathering of any kind without Tartat on the menue. Ground Sirloin or Fillet salt, fresh fround pepper minced onions, raw egg yolk and capers. That's it. Serve with great Rhye Bread. :-) Now i am craving some. LOL
I do like Debbie's recipe, My self, I often make the tartar steak but I use more ingredients such as : 1 tea spoon of pickled onnions, pickled gherkins, capperi, green peppers, dry chilli,black olives, garlic. Of course all minced. Then I add olive oil,balsamic vinegar, Heinz yellow mustard,Coleman mustard and a pinch of maionese. Tea spoon quantities. There is only one ingredient in your receipe that I wouldn't add : Curry powder, because it has got a very strong taste and it would cover all the other ingredients.
An alternate way to prepare and eat raw beef, the very simple way. I call mine a "cannibal sandwich", and it is made as follows: 1-2 lbs of good ground beef (like the above), mix it with salt, pepper and finely chopped onions according to the way you like it. Put in a bowl, cover and let chill for about one hour. Take a sourdough roll, or two, put on a little mayonaise (if you like) on the roll, layer it thickly with the chilled beef. Put it on a plate, pick up a good book, and read and eat. Simple and very tasty Adam B. Dijkman