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Tatar-Befsztul Tartarski (Steak Tartare)
Polish Steak Tartare!
3/4-1 lb. beef tenderloin
1-2 tsp. prepared brown mustard
1 Tbls. olive oil
1 tsp. Maggi seasoning
1/2 tsp. salt
1/4 tsp. pepper
raw egg yolks
finely chopped onion
finely chopped dill pickles
chopped chives


Trim fat and sinew from the beef tenderloin and grind. Add the prepared brown mustard, olive oil, Maggi seasoning, salt, and pepper. Mix well and divide into 4-5 portions. Roll into balls and place on a serving platter (or individual plates), pressing down slightly to form a mound. Cover with plastic wrap and chill at least 30 minutes. To serve, make a well at the top of each mound and deposit a fresh raw egg yolk in each. Next to each portion, place a small mound (1 heaping teaspoon) finely chopped onions and another of finely chopped dill pickles or zesty gherkins.

Garnish the egg yolks with a sprinkle of chopped chives and serve immediately.

Polish rye or black bread and ice-cold Polish Vodka are perfect accompaniments!

Click on My Grandmother's Old World Polish Recipes for more great recipes from Poland!

Preparation Time: Serves:
Recipe Origin: Poland
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