Steak tartare

Steak tartare of Biefstuk tartare is 'n vleisgereg wat van rou beesmaalvleis gemaak word ^[1]^[2] en in sommige dele van die wêreld ook van perdevleis.^[3] Dit word gewoonlik bedien saam met uie, kappertjiesade, swartpeper en worcestersous, wat dikwels apart bedien word sodat dit bygevoeg kan word na smaak. Dit word dikwels bedien met rou eiergeel bo-op die dis.

Die benaming tartare word somtyds gebruik om te verwys na ander rou vleis- of visgeregte.

'n Minder algemene weergawe in Frankryk is tartare aller-retour.

↑ Waxman, Jonathan; Steele, Tom; Flay, Bobby; Kernick, John (2007). A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs. Houghton Mifflin Harcourt. ISBN 978-0-618-65852-7.
↑ Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Internet Archive
↑ Lonely Planet, Food Lover's Guide to the World: Experience the Great Global Cuisines, 2014, p. 97

[1] Waxman, Jonathan; Steele, Tom; Flay, Bobby; Kernick, John (2007). A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs. Houghton Mifflin Harcourt. ISBN 978-0-618-65852-7.

[2] Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Internet Archive

[3] Lonely Planet, Food Lover's Guide to the World: Experience the Great Global Cuisines, 2014, p. 97

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Steak tartare

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