Every Christmas this gets served by somebody I’m visiting for the holiday. It’s just a plate with some ground beef, sliced raw onions, and little pieces of rye bread.
I love it, but my girlfriend doesn’t. She doesn’t mind the fact that it’s raw, or the taste, she just hates the texture.
What I want to know is, what is this dish called? It’s probably either German or Polish, but both sides of my family do it. My grandmother can’t remember, and neither can my girlfriend’s mother. It’s driving me nuts.
Also, does anyone else in this country make this holiday treat? Or is it regional/ethnic?
ETA: Sometimes it’s not rye bread, maybe pumpernickel?
I was always under the impression that this was German. I have see a few history of the hamburger shows on the food channel that say Germans brought this to the states and before that ground beef was just not something that was seen in the states at all. But this is the food channel and not a great bastion of scholarly research so take that into account.
My Polish folks used to make it, but I haven’t seen them make it in awhile. I don’t associate it with any specific country, though, but I’ve seen it around Germany, Poland, Hungary, Russia, France, and the Netherlands.
Tartare (as far as I know) is always ground/chopped/minced. The sliced raw meat is served as carpaccio at Italian restaurants, although it may have other names I’m not aware of. I agree, carpaccio is generally more inviting than tartare, although I like both.
All that quote says is that that’s what the original “hamburger” was. It doesn’t mean steak tartare originated there, necessarily. According to most theories I’ve read, it did originate with the Tartars, and spread from their Eastern/Central European conquests.
When I was growing up my father used to grind sirloin steaks and eat it with chopped onion on rye bread. I was the only other member of the family who would also eat it. He called it a cannibal sandwich. For what it’s worth, he was German (both his parents were born in Germany).
I can only assume that the ground/minced version of the steak tartare you people are eating is bought whole, and then chopped/ground up at home? Because while there isn’t a lot of risk associated with raw whole steak cuts, ground beef is another story entirely.
According to Hubby, the original beef tartar did originate with the Tartars. They put slabs of tough meat (probably horse) under their saddles to tenderize them while the were riding during the day. Whether they ate it uncooked or not is a matter of debate.
Hubby postulates that Tartar Sauce originated when they put mayonnaise and pickles under their saddles instead of meat.