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Beef Tartar Polish Way

post #1 of 2
Thread Starter 

Okay, I know how to make a French Beef Tartar, and I really love it. It' s sophisticated, it looks beautiful, and I am quite good at making it. But there is another way to make this dish, and as a child it was my favorite Polish feast. It was a rare delicacy, and probably served just a few times a year. If one is used to the French variety, this may sound like a no-no, and it looks differently, some may say unappetizing. I, personally, don't think so, and the taste, if a bit strange, is truly fantastic. I think that the recipe was the result of substituting unavailable ingredients (Socialistic way of life) with available ones (although Sardines for example were in no way common)

 

So:

1. Beef tenderloin - it has to come from a safe place, be strictly fresh, and best prepared by the cook. While I think that the chopped meat is probably superior, I usually don't bother, and have the meat just ground coarsely.  Again the cleanliness is paramount (Salmonella!)

2. Egg yolk 

3. Crunchy Dill Pickles, chopped finely. I prefer original Polish kind made with vinegar and many ingredients, although good quality gherkins, or even fermented pickles are also goo.

4. Marinated mushrooms - the best are marinated Porcini, but Chanterelle, or Bay Boletus (available at Polish Deli) are also good. Also finely chopped. This is a fine touch but can be skipped.

5. 1/2 canned sardine, preferable in olive oil ( I mean a half sardine not can)

6. Sweet onion finely chopped.

 

Meet is formed into a ball with a dimple in the middle in which the yolk in dropped. The chopped ingredients are place around. Parsley for garnish could be added (I don't like it, but it looks nice). White plate is best. The dish supposed to be mixed with a fork buy a quest.

 

Condiments:

1. Mustard - I like both brown mustard or English Colman's

2. Soy sauce

3. Olive oil

4. Black pepper

5. Optionally paprika - either Hungarian of Spanish, not smoked though (although perhaps?). The one way to try is is to use it a lot (I like it this way). It's not spicy.

6. Optionally Tabasco and/or Worcestershire. 

 

Best with a good country crusty bread like pain de Campagne (with wheat and rye flour), with sweet cream butter, and I actually liked it with hot sweeten tea with lemon. My friend likes this but he insists that capers have to be included as well. I think it's overkill.

 

Again the trick is the quality of ingredients especially meat, pickles, and marinated mushrooms - never ever use marinated button or Crimini mushrooms

post #2 of 2

Doesn't sound strange at all.  I do agree that if there are pickles in it then adding capers also would be overkill as the pickles add the sour tang that the capers provide in the traditional method.

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