This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Steak Tartare

Was a popular dish around Hamburg during the 19th century, its appearance possibly leading to the name "hamburger" in the U.S.A. when referring to minced beef patties.

For traditional Steak Tartare, chopped capers, gherkins, anchovies, onion, garlic, parsley, Tabasco, Worcestershire sauce, seasonings and boiled egg should be mixed in with the finely-chopped beef - the whole being topped with a raw egg yolk in its half shell. In France a similar dish is called Biftek á l'américaine.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review