History of tatar steak
As it is believed, the tatar steak was initially made out of horse tenderloin, which was transported by Tartars under their saddles. Such a transportation made is possible to make the meat more tender and easier to cook. Are those beliefs true? It is difficult to state unequivocally.
However, it is known that Tartars actually put beef under the saddle in order to make travelling more comfortable for horses, the backs of which were frequently irritated by the moving saddle. Afterwards, meat was thrown away or fed to dogs.
How tatar steak is served?
The tatar steak is still exceptionally popular in Poland. It is typically served as a starter during various meetings where alcohol, mainly vodka, is also consumed. It is not a truly Polish, local meal, as it is eaten in other counties as well. Its main ingredient is chopped meat, which is seasoned with salt and pepper. If you happen to be offered a Tartar steak made out of minced meat, you have to know that it is not a typical variation of the meal. Its standard version is often served together with egg yolk and chopped onion. However, other additions are also possible. Among them, there are pickled cucumbers, marinated mushrooms, and capers.
Where to eat tatar steak?
Meat used for making Tartar steak should be of very high quality and be lean in nature. Therefore, delicate tenderloin is mainly chosen by chefs and cooks. This dish is eaten raw (both meat and yolk are not processed in any way). You should choose a proper place to try the meal in. We highly recommend bars serving alcohols and starters or restaurants.