Befsztyk Tatarski (steak Tartare)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Tatar | Appetizers, Beef/veal, Poland, Submitted | 12 | Appetizers |
INGREDIENTS
| 1 | lb | Beef, lean top round or |
| sirloin | ||
| 6 | Egg yolks | |
| 1 | t | Onion powder |
| 1 | t | Salt |
| 1/4 | t | Pepper, black |
| 1 | t | Oil, vegetable |
| 1/4 | c | Chives, chopped |
INSTRUCTIONS
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 DonW1948@aol.com, recipe by Marianna Olszewska Heberle / PC File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 96
Total Fat: 10.4g
Cholesterol: 118.4mg
Sodium: 224mg
Potassium: 113.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 8.1g