Bifteck à la Tartare

Ground Raw Steak

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 pounds round steak, ground
  • 1 teaspoon Fruit Fresh (ascorbic acid)
  • 2


  1. Trim all fat and white tissue from round steak. If you have a careful butcher, one who will understand that no pork must be in the meat since it is to be eaten raw, then let him grind it for you. Otherwise grind it yourself. Grind it only 1 time, for it should be coarse.
  2. Buy the meat and immediately take it home. Put into a bowl and stir in