Stirred Tatar for 4 people with homemade Hot, Red Thaimix

Shopping List for 4 adults

720 g fresh chopped or scraped beef of the best quality - beef inner thighs 1 pc. medium size, finely chopped shallots 1 tbsp. finely grated horseradish 10 pcs. finely chopped gherkins 2 tbsp. chopped capers 2 tbsp. finely chopped parsley 2 tbsp. finely chopped estragon 2 egg yolks 1 tbsp. mustard (Dijon or wholegrain mustard) 1 tsp. Hot, Red Thaimix or 10 drops of Tabasco. The courageous takes 20 drops 2 tbsp. Lea & Perkins Worcestershire Sauce 2 oz. Cognac Salt and black pepper from the grinder 4 fresh egg yolks for serving Accessories A salad of your choice French fries or butter toasted rye bread or walnut bread (my favorite)

I am an angler in Scandinavia Home Recipe No. 100 Stirred Tatar for 2 people with homemade Hot, Red Thaimix See Hot, Red Thaimix

Procedure without liability: It is important to keep a good kitchen hygiene when using raw meat and egg yolks in cooking. Take a suitably sized bowl, where all the ingredients can be mixed together. I calculate 180 g beef meat per adult person to a Friday "Dinner". The image above shows the ingredients for 2 persons. Add the minced or scraped beef into a bowl. Finely chop the ingredients as described above and place it in the bowl. Add 2 egg yolks, mustard, See Hot, Red Thaimix (or Tabasco), 2 oz. Cognac, salt and pepper. Stir tataren thoroughly with a suitably large spoon. Serving: Take four large plates and garnish them with rinsed and dried lettuce leaves. Distribute tataren into four equal portions and form a flat steak with a central recess. Add another raw egg into the recess sprinkle some chopped parsley over it. Server tartare steaks immediately. Garnish: Finely chopped parsley, possible a bowl green salad tossed in olive oil, tarragon vinegar and a dollop of mustard. Drinks: A good, strong (Hot) tartare requires a cold beer and iced vodka. Then you are at home in the Tatar kingdom. Or a good Merlot red wine from 2008. Hint: Server some good french fries or butter toasted rye bread with the dish. I prefer a walnut bread, it works better for that dish.