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Steak tartare | |
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Steak tartare with raw egg, capers and onions
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Course | Appetizer |
Main ingredients | Raw beef |
Variations | Tartare aller-retour |
Cookbook:Steak tartare Steak tartare |
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Steak tartare is a meat dish made from finely chopped or minced raw beef.[1][2] It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes.
Although less common than the completely raw variety, there is a version served in France of steak tartare called tartare aller-retour. It is a mound of mostly raw steak tartare that is lightly seared on one side of the patty.
The name is a shortening of the original "à la tartare" or "served with tartar sauce," a dish popular in the 19th and early 20th centuries.[3][4]
The modern version of steak tartare with raw egg was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called steack à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steack à l'Americaine made without egg yolk, served with tartar sauce on the side.
Over time, the distinction between steack à l'Americaine and its variant disappeared. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce.
Although the word 'tartare' presumably refers to the Tatar or Tartar people of Central Asia, and there are many stories connecting steak tartare with them, steak tartare is not related to Tatar cuisine.[5]
"À la tartare" or simply "tartare" still means "served with tartar sauce" for some dishes, mostly fried fish.[6]
Health concerns have reduced the popularity of this meat dish in some parts of the world because of the danger of contamination by bacteria and parasites[7] such as Toxoplasma gondii and Taenia saginata.
When basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low.[8] Even when these provisions are met, it is nonetheless not recommended for people who have a weakened immune system or suffer from a chronic illness, as these individuals are at a greater risk of infection from E. coli and/or Salmonella.
Toxoplasma gondii is a parasite that may be found in raw or undercooked meat.[9] Cultural differences in raw meat consumption are thought to be a cause of regional variation in the prevalence of toxoplasma infection (ranging from around 55% in France down to 10% in the United Kingdom).[10] Due to the risk of congenital toxoplasmosis in the fetus, pregnant women are advised not to eat raw meat.[11] Latent toxoplasmosis in adults, though not as harmful as congenital toxoplasmosis, has been associated with psychological effects[12] and lower IQ[13] in some studies.
Ethiopian cuisine features a very spicy dish of prepared raw beef called kitfo.
Korean cuisine features a dish of prepared raw beef called yukhoe.
Northern Thailand features several dishes made with raw chopped or minced beef, but also pork, wild boar and even bear, collectively called "larb", a word originally from the northern Thai language meaning "to chop up finely".[14] Some of these northern Thai style larb dishes include the blood, bile and/or contents of the first stomach of cattle. These dishes are viewed as Thai salads due to the main ingredient being mixed with spices and herbs as in a salad.[15]
In Austria, it is called Beef tartare.
A variant of steak tartare called tartarmad is also present in Danish smørrebrød, where it is served on rugbrød (rye bread) with assorted toppings.[citation needed]
In Sweden, steak tartare is called Råbiff, and is usually served with raw egg yolk, raw onions, diced pickled beetroot and capers.
In Germany, there is a very popular variant using raw minced pork called Mett or Hackepeter, which is typically spread on rye bread or rolls.
In Wisconsin it is quite popular among the descendants of German immigrants, though substituting raw ground sirloin for raw minced pork but still using rye bread as in Germany. It is popularly known as the "cannibal sandwich" among many Wisconsin residents.[16][better source needed]
A Canadian version is to use bison meat.[17]
Chilean cuisine features a dish of prepared raw beef called crudos.
In southern Brazil, influenced by German immigrants, it is known as Hackepeter or Carne de Onça in Curitiba where this dish is very common and served covered with chives.[18]
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