Minced beef is made from beef that is low in tendons and fatty tissue, such as topside (or, in the case of very fine minced beef, the fillet ends), and is intended for raw consumption. It is often minced more finely than other minced meat. Minced beef, beef steak tartare, or steak tartare are preparations made from it, which may contain egg yolk in addition to spices. Steak tartare is originally just minced beef from the fillet of beef (fillet steak), but very lean beef from other cuts is also used. The standard fat content is a maximum of 6%.
BEEF TATAR WITH SHORT-FRIED GAMES
- 400g beef fillet preferably fillet head or fillet tips
- 80g white onion diced and stewed briefly
- 20 ml olive oil
- 40g pickles
- 2 pieces of anchovies chopped
- 10g mustard powder
- 1 dash of Tabasco
- 10 ml Worcestersauce
- 50 ml Sweet Chili Sauce
- 100 ml Ketchup
- Salt
- Pfeffer
PREPARATION:
- Cut the beef into the smallest cubes.
- After that, mix all the remaining ingredients together.
- Add this finished sauce to the finely diced beef fillet and season with a spicy taste.
- Decorate the tartare.
- The side dishes are well-roasted farmer's bread, a briefly fried egg or brash roasted potatoes.
