Tatar beefsteak
A popular beefsteak recipe spiced up in an unconventional way. Well worth a try!
Ingredients:
- “Piros Arany”-paprika cream (a couple of drops only)
- Curry (only a pinch of)
- ketchup (2 spoon)
- Cognac 3 cl
- basil (1 coffee spoon)
- Worchester sauce (25 drops)
- black pepper, grounded
- colored pepper (sprinkle the top only to let it seen)
- chili, grouted (1 coffee spoon, to cover the top of the meat)
- paprika (4 hunched tea spoon)
- salt (3 hunched coffee spoon)
- tarragon (1 coffee spoon)
- garlic (min 8 cloves of)
- 1 pc onion
- 1 pc egg yolk
- 1 string of parsley, chopped
For the soak:
- mustard
- bay leaf
- beef, eye of round (0,5-0,7 kg)
- oil
Cut the beef and smear both sides with mustard, than add the bay leaf and pour off with some oil. Close it hermetically and put into the fridge. It is recommended to marinade the beef 4-5 days ahead of preparing the meal!
Preparation:
Before grinding the beef wipe off the oil. Grind the marinated beef while you also add the garlic and some onion. Watch out for the portion of onion you add. The mid size onion is preferred.
Once you finished the grinding, grind your mix again! So you have smooth texture of beefsteak. After you grinded 2x the beef add some salt, grouted pepper, colored pepper, paprika, tarragon, basil, curry, chili, Worchester sauce, “Piros Arany”, ketchup, parsley, cognac, egg yolk. As everything is in, shuffle and work out the whole mixture. Do the mixing in “stripes/lanes” than distribute a bit with fork. Turn the bowl with 90°, shuffle again. Repeat it 4 times.
You can serve on toast with some butter.
And based on your flavor, feel free to add some ketchup and chili.
