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Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [ 2 ] [ 3 ] It is usually served with onions , capers , parsley or chive , salt , pepper , Worcestershire sauce , and other seasonings , often presented separately, to be added to taste.
Tartar sauce is named for steak tartare (and thus ultimately named for the Tatars), with which it was commonly served in 19th century France. [3] Recipes for tartar sauce have been found in English-language cookbooks dating to the mid-19th century, [4] including a recipe in Modern Cookery for Private Families in 1860. [5]
A french steak tartare. Apicius describes a ground meat dish, isicia omentata, which consists of chopped meat wrapped in caul fat and sauteed in a reduction of grape juice. [17] Another precursor to the hamburger is steak tartare, a seasoned ground beef patty served raw. [17] It is not known when the first restaurant recipe for steak tartare ...
“It’s basically steak tartare and raw eggs. He was in the gym a lot. He ate very healthily and put us all to shame when we were eating burgers and hot dogs and working late at night in the ...
Steak tartare, a meat dish made from raw ground (minced) beef or horsemeat; Tartar sauce, a condiment primarily composed of mayonnaise and finely chopped capers; Cream of Tartar, the culinary name for potassium bitartrate, a dry, powdery, acidic byproduct of fermenting grapes into wine
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Centre of origin Purpose Date/years ago Goat, sheep, pig, cow: Near East, South Asia: ... Some recipes call for raw meat; steak tartare is made from minced raw beef. [75]
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