Every Hungarian has their own recipe for beef tartar. Some like it hot, some prefer the sweeter tomato flavours, some just make it buttery or dazzle with a dash of cognac. So many different approaches – only one outcome: Hungarians love Beef tartar! I personally enjoy the milder seasoning variety on warm toast with melted butter and freshly ground black pepper.
400g beef mince from premium cut (tenderloin, top sirloin)
1 egg yolk
2 teaspoon Hungarian paprika powder
6 teaspoon Worcester sauce
3 teaspoon mustard
4 tablespoon ketchup
salt, black pepper
2 tablespoon chopped parsley
In order to make a great beef tartar always use fresh and good quality meat, and best from your local butcher. Ground it twice to get a very fine paste.
Peel the onion and chop finely and mix together with the beef and the remaining ingredients. Season with salt and black pepper and put in the fridge to rest and let all the flavours mingle.
The beef tartar matures nicely, 1-2 days in the fridge allows the spices to release their flavour and eases the sharpness of the onion. If you enjoy hot flavours you can add some spicy hot paprika too.
Serve with fresh toast and butter. Enjoy!
Cooking time: 15minutes + maturing time
Tip: Sprinkle some capers on the top, the saltiness goes well with matured beef
Calories and nutrition:
Calories:185 Carbs:7.5 g Protein: 22.8 g Fat:4.6