BEEF TARTARE RECIPE RECIPES
BEEF STROGANOFF RECIPE - NYT COOKING
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.
Provided by Craig Claiborne
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the flour, salt and pepper. Dredge the meat in the mixture.
- Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
- Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
- Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
- Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Nutrition Facts : @context http//schema.org, Calories 495, UnsaturatedFatContent 12 grams, CarbohydrateContent 16 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 38 grams, SaturatedFatContent 17 grams, SodiumContent 718 milligrams, SugarContent 5 grams, TransFatContent 1 gram
SHAKING BEEF RECIPE - NYT COOKING
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
Provided by Mark Bittman
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
- Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
- Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.
Nutrition Facts : @context http//schema.org, Calories 626, UnsaturatedFatContent 18 grams, CarbohydrateContent 18 grams, FatContent 42 grams, FiberContent 2 grams, ProteinContent 42 grams, SaturatedFatContent 18 grams, SodiumContent 1123 milligrams, SugarContent 9 grams, TransFatContent 0 grams
More about "beef tartare recipe recipes"
TUNA TARTARE | JAMIE OLIVER
This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 228 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 228 calories per serving
- If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
- Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
- This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
- At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!
See details
TUNA TARTARE RECIPE | ALLRECIPES
See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
From allrecipes.com
From allrecipes.com
See details
SALMON TARTARE RECIPE | ALLRECIPES
Salmon tartare is a delicious yet simple way to enjoy raw fish with simple herbs and lemon juice. Just make sure to use the freshest fish you can find.
From allrecipes.com
From allrecipes.com
See details
STEAK TARTARE - WIKIPEDIA
Steak tartare is a dish of raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste.It is often served with a raw egg yolk on top. It is similar to the Levantine kibbeh nayyeh and the Turkish çiğ köfte.. The name tartare …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
CLASSIC STEAK TARTARE | RICARDO
With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef. In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning. Serve cold with the endive and celery salad (see recipe…
From ricardocuisine.com
From ricardocuisine.com
See details
TUNA TARTARE RECIPE WITH SESAME | WILLIAMS SONOMA
Mar 12, 2017 · Tuna tartare is a dish made with raw tuna cut into small pieces or cubes that are usually served in a bowl. The Asian flavors of ginger, soy, chile and lime juice are added to highlight the clean, silky taste of the tuna, and a scattering of sesame seeds delivers a nice crunch. This recipe …
From williams-sonoma.com
From williams-sonoma.com
See details
ITALIAN CARPACCIO RECIPE - THE SPRUCE EATS
Nov 26, 2021 · Carpaccio is an Italian version of steak tartare.It is made of raw beef and dressed with lemony mayonnaise and was created in Harry's Bar in Venice, which, despite the …
From thespruceeats.com
From thespruceeats.com
See details
CATEGORIES - LIFESTYLE - ALL 4
Aussie singles get hitched to spouses who they see for the first time on their wedding day
From channel4.com
From channel4.com
See details
GET YOUR FILL: PHYLLO SHELLS 15 WAYS | RECIPES, DINNERS ...
Dec 07, 2015 · Tuna Tartare Combine 4 ounces diced sushi-grade tuna , 1/4 diced avocado , 1 tablespoon each soy sauce and chopped cilantro , 2 teaspoons sesame oil and the juice of 1 lime . …
From foodnetwork.com
From foodnetwork.com
See details
SALSA VERDE RECIPE - GREAT ITALIAN CHEFS
An authentic salsa verde recipe is a must for any cook's repertoire, and Amy Gulick's classic recipe proudly encapsulates all of simple sauce's verdant, punchy goodness. Perhaps the most versatile of all Italian sauces, salsa verde…
From greatitalianchefs.com
From greatitalianchefs.com
See details
SALSA VERDE RECIPE - GREAT ITALIAN CHEFS
Super versatile salsa verde or ‘green sauce’ is especially popular in areas of Italy where bollito misto, a stew of boiled meats similar to pot-au-feu, forms part of the traditional culinary context.In Piedmont, where salsa verde …
From greatitalianchefs.com
From greatitalianchefs.com
See details
FRESH PASTA RECIPES - GREAT ITALIAN CHEFS
Pasta has been a staple of the Italian diet for well over a millennium and today there's no escaping pasta, wherever you go in the world. Whilst dried pasta is good for tossing in a starchy pasta sauce, …
From greatitalianchefs.com
From greatitalianchefs.com
See details
RECIPES — TASTE OF AUSTRALIA WITH HAYDEN QUINN
This recipe is a cracker and one that ANYONE (vegan or non-vegan) will absolutely love. RECIPE. ... Below are all the recipes from our third season so that you can recreate them at home. Episode 1: ... Garlic & Red Wine Braised Beef Cheek with Roast Pumpkin. Awesome winter warmer to keep you well-fed during the chilly season! Recipe.
From tasteofaustraliawithhaydenquinn.com.au
From tasteofaustraliawithhaydenquinn.com.au
See details
TUNA TARTARE RECIPE | ALLRECIPES
See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
From allrecipes.com
From allrecipes.com
See details
HOW TO MAKE RESTAURANT-QUALITY BEEF TARTARE AT HOME ...
Oct 29, 2015 · The truth about beef tartare is that it's totally safe to make at home. And when you follow the five steps below, you're at-home tartare can be as good as those you get at restaurants.
From epicurious.com
From epicurious.com
See details
HOW TO COOK BEEF SILVERSIDE JOINT - OUR RECIPE | FARMISON ...
Place the beef fat side up onto the trivet which should line the base of the tray. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Continue roasting for 20 minutes per 500g …
From farmison.com
From farmison.com
See details
CHARTREUSE KITCHEN & COCKTAILS' STEAK TARTARE RECIPE
Dec 22, 2021 · T he steak tartare from Detroit-based restaurant Chartreuse Kitchen & Cocktails is a stunning dish. Make it at home using the recipe below and garnish with flowers for a special touch. How to Make Chartreuse Kitchen & Cocktail’s Steak Tartare Ingredients. Tartare. 4-6 oz. high-quality beef …
From hourdetroit.com
From hourdetroit.com
See details
GET YOUR FILL: PHYLLO SHELLS 15 WAYS | RECIPES, DINNERS ...
Dec 07, 2015 · Tuna Tartare Combine 4 ounces diced sushi-grade tuna , 1/4 diced avocado , 1 tablespoon each soy sauce and chopped cilantro , 2 teaspoons sesame oil and the juice of 1 lime . …
From foodnetwork.com
From foodnetwork.com
See details
FINE DINING RECIPES AND GOURMET COOKING | FINE DINING LOVERS
Bourbon, honey syrup and a dash of lemon juice: so simple and yet so good. Discover the history and the original recipe of the gold rush cocktail.
From finedininglovers.com
From finedininglovers.com
See details
