Swedish Steak Tartare

Swedish Steak Tartare Recipe with Beef, Onion, Capers, and More

Region / culture: Sweden | Servings: 4

Introduction

Swedish Steak Tartare is a classic dish that features finely ground beef mixed with flavorful ingredients like onions, capers, pickled beets, and horseradish. This dish is typically served raw, allowing the natural flavors of the ingredients to shine through.

History

Steak tartare has its origins in Europe, with variations of the dish appearing in countries like France, Germany, and Sweden. The Swedish version of steak tartare is known for its simplicity and use of fresh, high-quality ingredients.

Ingredients

1.5 lb (680 g) filet of beef, trimmed and very finely ground
1 onion, very finely chopped
3 tbsp capers
3 tbsp pickled beets, finely chopped
3 tbsp horseradish, grated
4 eggs
salt
black pepper
dijon mustard

How to prepare

Grind the meat.
Do not season the meat in any way.
Shape the meat into four hamburgers.
Arrange the hamburgers on plates with onion, capers, beets, and horseradish on the sides.
Separate the eggs.
Place the egg yolks in their shells on top of the steaks.
Serve with salt, pepper, and mustard on the side.

Variations

For a twist on the classic recipe, try adding ingredients like chopped herbs, Worcestershire sauce, or mustard to the meat mixture. You can also experiment with different types of pickles or spices to customize the flavor to your liking.

Cooking Tips & Tricks

When preparing Swedish Steak Tartare, it's important to use the freshest ingredients possible. Make sure to finely chop the onions, capers, and pickled beets to ensure even distribution of flavors throughout the dish. Additionally, be sure to serve the dish immediately after preparation to maintain the freshness of the ingredients.

Serving Suggestions

Swedish Steak Tartare can be served as an appetizer or a main course. It pairs well with crusty bread, crackers, or a side salad.

Cooking Techniques

When grinding the meat for Swedish Steak Tartare, be sure to use a sharp knife or a meat grinder to achieve a fine texture. It's important to handle the meat gently to prevent it from becoming tough or overworked.

Ingredient Substitutions

If you prefer a milder flavor, you can substitute the horseradish with mayonnaise or sour cream. You can also use ground turkey or chicken in place of beef for a lighter version of the dish.

Make Ahead Tips

Swedish Steak Tartare is best served fresh, but you can prepare the ingredients ahead of time and assemble the dish just before serving. Keep the meat and chopped ingredients refrigerated until ready to serve.

Presentation Ideas

To make a visually appealing presentation, arrange the meat mixture on a platter and garnish with fresh herbs, lemon wedges, or additional pickled vegetables. Serve the dish with a side of toasted bread or crackers for dipping.

Pairing Recommendations

Swedish Steak Tartare pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving the dish with sparkling water or a citrus-infused mocktail.

Storage and Reheating Instructions

Leftover Swedish Steak Tartare can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, allow the dish to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Fats: 20g per serving

Proteins

Proteins: 35g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin B12, and zinc.

Alergens

This dish contains eggs.

Summary

Swedish Steak Tartare is a high-protein dish that is relatively low in carbohydrates. It is a good source of essential vitamins and minerals, making it a nutritious option for a meal.

Summary

Swedish Steak Tartare is a flavorful and nutritious dish that is easy to prepare and customize to your taste preferences. With a few simple ingredients and some basic cooking techniques, you can enjoy this classic dish at home.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory. It was many years ago, during my travels through Europe, that I first encountered the delicious and unique dish known as Swedish Steak Tartare.

I had always been a lover of good food, and my adventures in different countries only fueled my passion for discovering new and exciting dishes. It was on a rainy evening in Stockholm that I stumbled upon a quaint little restaurant nestled in a quiet corner of the city. The aroma of sizzling meats and spices wafted through the air, drawing me in like a moth to a flame.

As I settled into my table, I perused the menu, my eyes widening in delight at the mention of Swedish Steak Tartare. Intrigued by the unfamiliar name, I decided to take a chance and order it. Little did I know that this decision would lead me to uncover a culinary gem that would become a staple in my repertoire of recipes.

When the dish arrived, I was greeted by a beautiful presentation of finely chopped raw beef, mixed with capers, onions, mustard, and a raw egg yolk. The chef had delicately seasoned it with salt and pepper, and served it with a side of crispy toast points. I hesitated for a moment, unsure of what to expect from this uncooked dish, but curiosity got the best of me and I took my first bite.

The flavors exploded in my mouth, each bite a symphony of textures and tastes. The tender beef combined with the sharpness of the onions and the tanginess of the capers, all brought together by the richness of the egg yolk. It was a culinary revelation, a dish that was at once elegant and rustic, simple yet complex.

After that first bite, I was hooked. I knew that I had to learn how to make this dish for myself, to recreate that magical moment whenever I pleased. I asked the chef for the recipe, but he simply smiled and shook his head, telling me that the secret to Swedish Steak Tartare was passed down through generations and could only be learned through experience.

Undeterred, I made it my mission to uncover the secrets of this dish. I spent days wandering through the markets of Stockholm, talking to locals and gathering ingredients. I experimented in my own kitchen, making batch after batch of Steak Tartare, tweaking and adjusting until I finally found the perfect balance of flavors.

It was a labor of love, but one that was well worth it. The day I finally mastered the art of making Swedish Steak Tartare was a day of triumph and joy. I felt a sense of pride as I plated the dish, garnishing it with a sprinkle of fresh herbs and a drizzle of olive oil.

Since then, Swedish Steak Tartare has become a staple in my cooking repertoire. I have shared the recipe with friends and family, passing down the tradition of this unique dish. Every time I make it, I am transported back to that rainy evening in Stockholm, to the moment of discovery and delight.

And so, the memory of discovering this recipe for the first time remains a happy one, a reminder of the joy that comes from exploring new culinary horizons. The journey to uncover the secrets of Swedish Steak Tartare was a challenging one, but it was also a rewarding one, a testament to the power of passion and perseverance in the pursuit of delicious food.