Zucchini & Ground Beef Casserole. "Good job! This is so simple to make and tastes great. I added garlic but followed the rest as written. I served this over penne pasta with a salad and …
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Steak tartare is best made with top quality beef, flavorful ingredients and a little bit of love. Speaking of love, you're going to love this recipe. 1 teaspoon Flat Leaf Parsley, Fresh. Minced. The best way to prepare the beef is for it to be very cold, but not frozen.
The uncooked beef is mixed with eggs and seasonings and enjoyed either at room temperature or slightly chilled. Most people think of tartare as a standard French recipe, yet it was actually brought to France by Russian and Eastern Europeans.
If you want to make beef tartare ahead of time, you can leave the assembled mixture in the fridge for up to 2 or 3 hours. Left any longer and the meat will start to turn grey. If you don’t want to use egg yolks as a topping, microgreens or fresh sprouts are a crisp and refreshing alternative.
Steak tartare is safe to eat as long as it’s prepared properly and handled safely. There is always a risk of foodborne illness when eating raw meat (or any food, really), but you can do your best to avoid them with these practices: Always choose high quality beef when making beef tartare. Let your butcher know the steak will be eaten raw.