Polish Steak Tartare Recipe

Recipe By The Spruce Eats

Polish steak tartare or befsztyk tatarski (beff-shtick tah-tahrr-skee) served as an appetizer in restaurants and homes in poland. It is customary to mix all the ingredients together at the table and serve with toast points. You can make this raw dish yourself with this recipe from chef marek (mark) widomski, founder and director of the culinary institute in cracow, poland. Since the meat and egg in this dish are eaten raw, use the most impeccable beef tenderloin you can find from a butcher you trust, along with pasteurized eggs (which reduce the risk of salmonella). By mincing steak, you reduce the risk of e. Coli bacteria (which is greater in pre-ground meat) but you do not eliminate the risk completely. Freeze the leftover egg whites from this recipe and use them in leftover egg white recipes.

4.6
15 Rating - Rate
Non Vegdiet
30minstotal
30minsPrep
Cook

ingredients serves

Ingredients For Polish Steak Tartare Recipe

Nutrition
value
140
calories per serving
7 g Fat18 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • 7 g Fat
  • 18 g Protein
  • < 1 g Carbs
  • < 1 g Fiber

MacroNutrients

  • Carbs
    0 g
  • Protein
    18 g
  • Fiber
    0 g

Fats

  • Fat
    7 g

Vitamins & Minerals

  • Calcium
    21 mg
  • Iron
    4 mg
  • Vitamin A
    85 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    3 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    19 mcg
  • Vitamin B12
    4 mcg
  • Vitamin C
    2 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    19 mg
  • Manganese
    0 mg
  • Phosphorus
    217 mg
  • Selenium
    31 mcg
  • Zinc
    3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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