Steak tartare

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Steak tartare in the French Quarter of San Francisco

Steak tartare or tartar steak is a French<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> dish of raw ground (minced) beef.<ref>Template:Cite book</ref><ref>Raymond Sokolov, The Cook's Canon, 2003, Template:ISBN, p. 183 at Internet Archive</ref> It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a raw egg yolk. It is similar to l Levantine {{#invoke:Lang|lang}}, Ethiopian {{#invoke:Lang|lang}}, Turkish {{#invoke:Lang|lang}}, German {{#invoke:Lang|lang}} and Korean {{#invoke:Lang|lang}}.

The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called {{#invoke:Lang|lang}} is a mound of mostly raw ground meat lightly seared on both sides.

HistoryEdit

Tatars and raw meatEdit

A popular caricature of Turco-Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Joinville in the 13th century,<ref name="Mongol">Template:Cite book</ref> although he never actually encountered Tatars himself and used the story as a way of showing that the Tartars were uncivilized.<ref>Nataša Polgar, "Joinville: A Hagiographic Story about Oneself and About the Other," Narodna umjetnost: hrvatski časopis za etnologiju i folkloristiku 45:1:21-41 (2008), p. 31, 39</ref> It is possible that this story was a confusion originating in the use of thin slices of meat to protect saddle sores from further rubbing. The Cambridge Medieval History says the story was started by early chroniclers who saw Mongol horsemen putting thin slices of raw meat beneath their saddles, but that the meat was meant to help heal the horses' sores rather than fill the men's stomachs. The book notes that the meat would have been impregnated with sweat and uneatable by the end of the day.<ref>Template:Cite news</ref><ref name="CMH">Template:Cite book</ref> This has also been considered as the origin of pastirma.<ref>Template:Cite journal</ref>

Popularization of raw meat in Europe and the United StatesEdit

{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}} In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef minced by hand, lightly salted, and often smoked, and usually served raw in a dish along with onions and bread crumbs.<ref>1802, "Oxford English Dictionary"</ref><ref name="Theodora">Template:Cite book</ref> Hamburg steak gained popularity because of its ease of preparation and decreasing cost. This is evident from its detailed description in some of the most popular cookbooks of the day.<ref name="Boston">Template:Cite book</ref> This preparation style was used by 1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg.<ref>Template:Cite book</ref>

It is not known when the first restaurant recipe for steak tartare appeared.<ref>Prosper Montagné (1938), "Larousse gastronomique"</ref> While not providing a clear name, it is possible that the dish was popularized in Paris by restaurateurs who misunderstood Jules Verne's description of "koulbat" ("...a patty of crushed meat and eggs...") in his 1875 novel Michael Strogoff.<ref>Emmanuel Guillemain d'Echon, Dans Les steaks de l’Asie tartare, 17 August 2015</ref>

Origins of the nameEdit

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In the early 20th century, what is now generally known as "steak tartare" was called steak à l'Americaine in Europe. One variation on that dish included serving it with tartar sauce; the 1922 edition of Escoffier's Le Guide Culinaire defines "Steak à la tartare" as "steak à l'Americaine" made without egg yolk, served with tartar sauce on the side. "Steak à la tartare" (literally meaning "served with tartar sauce") was later shortened to "steak tartare"<ref>Template:Cite book</ref><ref>Albert Jack, What Caesar Did for My Salad: Not to Mention the Earl's Sandwich, Pavlova's Meringue and Other Curious Stories Behind Our Favourite Food, 2010, Template:ISBN, p. 141 at Google Books</ref> Over time, the distinction between steak à l'Americaine and its tartar-sauce variant disappeared. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce.

"À la tartare" or simply "tartare" can still mean "served with tartar sauce" for some dishes, mostly fried fish.<ref>Prosper Montagné, Charlotte Snyder Turgeon, The new Larousse gastronomique: the encyclopedia of food, wine & cookery, 1977, p. 334</ref> At the same time, the name "tartare" is also sometimes applied to other dishes of raw meats or fish, such as tuna tartare, introduced in 1975 by the restaurant Le Duc in Paris.<ref>Gael Greene, "Le Colisee Thrown to the Lions," New York (magazine) November 3, 1975, p. 101</ref>

Health concernsEdit

Health concerns have reduced the popularity of this meat dish in some parts of the world because of the danger of contamination by bacteria and parasites<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>Template:Better source such as Toxoplasma gondii and Taenia saginata.Template:Cn

BacteriaEdit

According to the World Health Organization, when basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> However, in the United States, ground beef is not typically sold in the expectation that it will be eaten uncooked. The process of grinding beef can introduce any surface pathogens into the interior of the meat, where they pose greater danger. The United States Department of Agriculture (USDA) recommends avoiding uncooked ground beef.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

ParasitesEdit

Toxoplasma gondii is a parasite that may be found in raw or undercooked meat.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Taenia saginata (beef tapeworm) may also be acquired via ingestion of undercooked beef. The tapeworm is transmitted to humans via infectious larval cysts found in cattle. People with taeniasis may not know they have a tapeworm infection because the symptoms are usually mild or nonexistent.Template:Cn

Regional variationsEdit

North AmericaEdit

Steak tartare is served at many high-end restaurants in the United States.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In Wisconsin, a variation of a steak tartare sandwich called a "cannibal sandwich" is popular among those of German descent; it uses sirloin, rye bread, salt, pepper, and chopped onions.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

A popular street food in Mexico, carne tártara or carne apache, is a dish of ground beef cured in lime juice, like a ceviche.<ref>Template:Cite book</ref>

South AmericaEdit

Chilean cuisine features a dish of prepared raw beef called crudos.

In southern Brazil, German immigrants influenced Hackepeter or carne de onça in Curitiba, where this dish is very common and served covered with chives.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

AfricaEdit

Ethiopians have long eaten a dish of raw, minced beef called kitfo.<ref>Template:Cite book</ref>

AsiaEdit

Nepalese, especially the Newar of Kathmandu Valley, have long eaten raw meat dishes in Nepal.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

ReferencesEdit

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BibliographyEdit

Linda Stradley, I'll Have What They're Having: Legendary Local Cuisine, Falcon, 2002
Template:Cite news
Raymond Sokolov, How to Cook, revised edition 2004, Template:ISBN, p. 41 at Google Books
Albert Jack, What Caesar Did for My Salad: Not to Mention the Earl's Sandwich, Pavlova's Meringue and Other Curious Stories Behind Our Favourite Food, 2010, Template:ISBN, p. 141 at Google Books

External linksEdit

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Steak Tartare. The New York Times.

Template:Meat Template:Beef Template:French cuisine