Can you spot the secret ingredient in our steak tartare?
The secret ingredient in our steak tartare is reconstituted dried onions…. a natural extension of their use in daddyburgers. By the way, turns out in his later years Sigmund Freud ate steak tartare for breakfast every day, something his Kosher-keeping wife was not pleased about. More on this fascinating history here. (We found this site while searching for “cannibal mound”, a midcentury term for steak tartare which we much enjoy.) Makes an individual portion but can easily expand for multiple diners.
Ingredients:
¼ lb very lean ground beef*
1 T dehydrated minced onions
1 t Worcestershire sauce
1 t lemon juice
1 t juice from capers in vinegar
1 T capers
½ t salt
A few grinds fresh black pepper
1 egg yolk**
Parsley for garnish
Let’s eat!
Method: rehydrate the onion in the Worcestershire, lemon juice and caper juice and mix with ground beef along with capers, salt and pepper. Let rest for a few minutes as the onions reconstitutes, absorbing any liquid in the beef. Form into a patty with a depression in the middle and top with egg yolk. Garnish with chopped parsley. To serve and eat, break the egg yolk and mix into the ground beef along with some of the parsley.
*Ground by you or a butcher you trust, using a cut with no connective tissue.
**From a farm you trust, preferably using natural husbandry methods.
How about eggless steak tartare? I know you had raw lamb kibbeh at Zenias. https://burntmyfingers.com/2019/06/27/renouncing-foreign-princes-in-utica-ny/ It can be made with beef or goat too. No egg. Two parts meat to one part bulgur wheat. There are onions involved too. Seldom make at home. The first time I had it the raw meat idea put me off. Got it down with more pita and beer. No problems now. Thanks for the Freudian link. Maybe “filet Americain” for breakfast!
First of all, thanks for remembering that post. It was an inspiring day in Utica. Just might return for World Refugee Day this year as wel; it’s June 18 from noon-4 pm.
As to eggless steak tartare, that’s going to be a hard pass. I do sample my raw beef as I season it, but the egg yolk at the end is what brings it all together. The lamb-y essence of a good kibbeh is another story, needing less embellishment, though now you’ve got me thinking I should try an egg yolk on that as well.
Yeah. The egg yolk is like the Dude’s rug.
Pulls it all together.