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Befsztyk Tatarski (Steak Tartare)

appetizers, polish, veal

1 lb beef, lean; top round or sirloin
6 egg yolks
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper, black
1 teaspoon oil, vegetable
1/4 cup chives; chopped

Using a grinder or food processor fitted with a metal blade, process beef until finely minced. Process a second time. Do not puree. In a medium bowl, combine beef, egg yolks, onion powder, salt, pepper and oil. Cover with foil; refrigerate at least 1 hour. Garnish with chives. Serve as a side dish or a spread with crackers, bread or toast. Be sure beef is very lean as fat is not appetizing in tartare. MM and upload by DonW1948@aol.com, recipe by Marianna Olszewska Heberle / PC

Yield: 12 appetizers

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