What is the steak tartare?

Steak Tartare is a French culinary food that traditionally consists of ground or finely chopped raw beef, which is often served with raw egg, onion, capers and other spices. The common variation includes thin slices of spicy or marinated quality steak, such as a belt that is chilled. The term steak tartare is sometimes used interchangeably with Carpaccio-surm, a meat based on Italian origin based on meat-and there are many portraits of a bowl that change to suit regional tastes. Despite its position as a delicacy, the danger associated with raw meat, it has caused great health concerns about food around the world and a decrease in availability, but the problems that arise often arise from incorrect preparation. Legend claims that historical Tatars, nomadic people, consumed raw meat on horseback to avoid stopping food cooking and as a result the name Tatar became Tatar. Despite legend, food was originally prepared in the FrenchThe restaurants at the beginning of the 20th century and were known as steak à l'cainene, which translates as an American steak. The steak à l'acainene consists of finely chopped raw beef and spices that can include onions, capers and spices, as well as raw egg yolks. In the 1920s, a steak tartare was defined as a steak à l'cainene without a yolk, which is presented with a tartar sauce.

The difference between Steak's tartar and the steak à l'Acaine, but to a large extent disappeared at the end of the 30th year when Steak Tatar was listed as a yolk without mentioning a tartar sauce. Since then, despite the name, the Tatar sauce is not usually served with a steak tartar. Food is popular throughout Western and Eastern Europe and is largely considered a delicacy. Some varieties preparation with horse meat in Switzerland, in Belgium it is paired with fries and prepared with or without onion and in D dAnd Germany is often served on various types of rye bread.

In several parts of the world, especially in the United States, steak tartare is not a particularly popular dish, with the exception of sometimes gourmet items. This lack of availability is largely due to concerns based on bacteria and other health risks associated with raw meat, such as E. coli and salmonella. These concerns are largely unnecessary if fresh meat is used and proper hygienic procedures are maintained during preparation and storage.