{"id":389,"date":"2014-10-13T13:12:13","date_gmt":"2014-10-13T12:12:13","guid":{"rendered":"http:\/\/actnocturnal.com\/?p=389"},"modified":"2022-02-12T22:15:50","modified_gmt":"2022-02-12T21:15:50","slug":"tatar-biftek","status":"publish","type":"post","link":"https:\/\/www.anagord.com\/en\/tatar-biftek\/","title":{"rendered":"Steak Tartare Without The Steak"},"content":{"rendered":"
\n

(or beef entrecote a la<\/em>\u00a0steak\u00a0<\/span>tartare)<\/h3>\n
\n

Whenever I mention that I love steak tartare, people often say that they have never tried it because of the bear thought that they are eating “living flesh”. Although I never quite understood that (to me it is somehow more logical to eat raw food\u00a0than processed), yet I was sad\u00a0because I will not share mom’s best recipe with my friends. But mom would not be Mom if she hadn’t come up with an alternative. Tired of our persistent avoidance of meat from the soup (and in her opinion, “leaving what is the healthiest”), my mom decided to use the rest of the meat and make it into\u00a0something\u00a0like steak tartare. The result? Soup is cooked every week, just so\u00a0mom could make\u00a0beef entrecote a la<\/em> steak tartare (or as we renamed it – false\u00a0steak<\/em>).\u00a0<\/span><\/p>\n

<\/span><\/p>\n

Necessary ingredients:<\/span><\/p>\n

    \n
  • beef entrecote from the soup<\/span><\/li>\n<\/ul>\n

    <\/span><\/p>\n

      \n
    • onion\u00a0(smaller one)<\/span><\/li>\n
    • ketchup (a couple of tablespoons – to taste)<\/span><\/li>\n
    • westchester sauce\u00a0(a couple of teapoons – to taste)\u00a0<\/span><\/li>\n
    • soy sauce\u00a0(a couple of teapoons – to taste)\u00a0<\/span><\/li>\n
    • salt<\/span><\/li>\n
    • peper<\/span><\/li>\n
    • fresh parsley<\/span><\/li>\n
    • mustard\u00a0(a couple of teapoons – to taste)\u00a0<\/span><\/li>\n<\/ul>\n

      \u00a0<\/span><\/p>\n

      Clean the onion and cut it into quarters.\u00a0<\/span><\/p>\n

      \u00a0<\/span><\/p>\n

      <\/span><\/p>\n

      Clean meat of bone and put it with onion and parsley in a cutter.<\/span><\/p>\n

      <\/span><\/p>\n

      The meat is grounded until\u00a0it is\u00a0completely cut up. That means to open the cutter several times and check whether the onions and meat are completely pulverized.<\/span><\/p>\n

      <\/span><\/p>\n

      Occasionally, stir it with a spatula and check how\u00a0everything is\u00a0combined.<\/span><\/p>\n

      <\/span><\/p>\n

      This is how it should look like when it’s nicely grounded up.\u00a0<\/span><\/p>\n

      <\/span><\/p>\n

      Add fresh parsley and ground some more (you can add parsley before this – we forgot).\u00a0<\/span><\/p>\n

      <\/span><\/p>\n

      When everything is nicely\u00a0grounded up, pour into a bowl and start adding other ingredients.\u00a0<\/span><\/p>\n

      <\/span><\/p>\n

      The order in which you add other ingredients\u00a0is not important. My mom makes it to\u00a0taste (this means, try while stirring), and generally it is best to feel a little bit of each ingredient (and the taste should be moist, not dry).\u00a0<\/span><\/p>\n

      <\/span><\/p>\n

      Mix\u00a0all ingredients into an homogenous mass.<\/span><\/p>\n

      You need to get a relatively smooth mass (as shown). Flatten it out with a spatula and if desired, garnish with parsley.<\/span><\/p>\n

      <\/span><\/p>\n

      And voila<\/em>! Your false steak<\/em> is finished! Put it in a fridge for\u00a0at least an hour to harden slightly (in my house it almost never\u00a0make it that far – and it’s just as nice).<\/span><\/p>\n

      We eat\u00a0beef entrecote a la<\/em> tartar at\u00a0the same principle as\u00a0steak tartare – we toast the bread, coat it with butter and put a thick layer of tartare over it.<\/span><\/p>\n

      I hope you like the idea (and that with this many will try the real\u00a0steak). It’s easy to prepare, and as soon as you make it, let me know your impressions!<\/span><\/p>\n

       <\/p>\n

      Bon App\u00e9tit!<\/span><\/h4>\n

      \u00a0<\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      (or beef entrecote a la\u00a0steak\u00a0tartare) Whenever I mention that I love steak tartare, people often say that they have never tried it because of the bear thought that they are eating “living flesh”. Although I never quite understood that (to me it is somehow more logical to eat raw food\u00a0than processed), yet I was sad\u00a0because<\/p>\n","protected":false},"author":3,"featured_media":535,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"amp_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false,"_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"class_list":["post-389","post","type-post","status-publish","format-standard","has-post-thumbnail","category-preporuke"],"yoast_head":"\nSteak Tartare Without The Steak<\/title>\n<meta name=\"description\" content=\"{:sr}Tatar Biftek Bez Bifteka: ovo savr\u0161eni recept za vas koji jo\u0161 uvek ne mo\u017eete da se usudite da jedete \u017eivo meso!{:en}Never tried steak tartare because you don't like the idea of eating living flesh? Then this is the perfect recipe for you: steak tartare without the steak!{:}\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.anagord.com\/en\/tatar-biftek\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:locale:alternate\" content=\"sr_RS\" \/>\n<meta property=\"og:locale:alternate\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Steak Tartare Without The Steak\" \/>\n<meta property=\"og:description\" content=\"{:sr}Tatar Biftek Bez Bifteka: ovo savr\u0161eni recept za vas koji jo\u0161 uvek ne mo\u017eete da se usudite da jedete \u017eivo meso!{:en}Never tried steak tartare because you don't like the idea of eating living flesh? 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Njihova ljubav je bila nesvakida\u0161nja; Anja je volela kako on jede, volela je da mu uroni nos u vrat, volela je da ga slu\u0161a dok joj\u2026","rel":"","context":"In "PRI\u010cE"","block_context":{"text":"PRI\u010cE","link":"https:\/\/www.anagord.com\/en\/category\/price\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/12\/pexels-anna-shvets-5187590-e1704026365141.jpg?fit=1200%2C996&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/12\/pexels-anna-shvets-5187590-e1704026365141.jpg?fit=1200%2C996&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/12\/pexels-anna-shvets-5187590-e1704026365141.jpg?fit=1200%2C996&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/12\/pexels-anna-shvets-5187590-e1704026365141.jpg?fit=1200%2C996&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/12\/pexels-anna-shvets-5187590-e1704026365141.jpg?fit=1200%2C996&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4191,"url":"https:\/\/www.anagord.com\/en\/kako-postati-bolji-pisac\/","url_meta":{"origin":389,"position":1},"title":"Kako Postati (Bolji) Pisac Za Samo 10 Dana?","author":"Ana Gord","date":"01.06.2017","format":false,"excerpt":"[:sr]Mini-priru\u010dnk, Ana Gord, blog 2017 Besplatno za preuzimanje Kori\u0161\u0107enje priru\u010dnika je veoma jednostavno: svaki dan imate po jednu temu na koju treba ne\u0161to da napi\u0161ete - i tako 10 dana. Kako postati (bolji) pisac? Odgovor je veoma jednostavan, a opet, veoma, veoma te\u017eak. Sve \u0161to je potrebno jeste - pisati.\u2026","rel":"","context":"In "Knjige"","block_context":{"text":"Knjige","link":"https:\/\/www.anagord.com\/en\/category\/knjige\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2017\/10\/kako-post-pisac-770x515.jpg?fit=916%2C515&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2017\/10\/kako-post-pisac-770x515.jpg?fit=916%2C515&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2017\/10\/kako-post-pisac-770x515.jpg?fit=916%2C515&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2017\/10\/kako-post-pisac-770x515.jpg?fit=916%2C515&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":6419,"url":"https:\/\/www.anagord.com\/en\/kako-od-bloga-napraviti-uspesan-brend\/","url_meta":{"origin":389,"position":2},"title":"Kako Od Bloga Napraviti Uspe\u0161an Brend – Ima Li Nade Za Mene?","author":"Ana Gord","date":"24.04.2019","format":false,"excerpt":"Kada po\u010dinjete blog, obi\u010dno po\u010dinjete iz \u010diste ljubavi i entuzijazma: oh, kako je lepo deliti svoje mi\u0161ljenje i stavove sa svetom!\u00a0Ali tamo negde oko desetog teksta (ili desetog meseca), po\u010dinjete da se pitate ime li sve to smisla i kuda ide svo to va\u0161e baljezganje (jer da se ne la\u017eemo,\u2026","rel":"","context":"In "o pisanju"","block_context":{"text":"o pisanju","link":"https:\/\/www.anagord.com\/en\/category\/pisanje\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2018\/11\/computer-2593921_1920.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2018\/11\/computer-2593921_1920.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2018\/11\/computer-2593921_1920.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2018\/11\/computer-2593921_1920.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2018\/11\/computer-2593921_1920.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":20176,"url":"https:\/\/www.anagord.com\/en\/lako-je-skociti\/","url_meta":{"origin":389,"position":3},"title":"Lako Je Sko\u010diti","author":"Ana Gord","date":"16.10.2023","format":false,"excerpt":"ne znam kako drugi razmi\u0161ljaju o samoubistvu, ali ja sam ranije imala poprili\u010dno, pa, naivna shvatanja. se\u0107am se da sam jo\u0161 sa devet, deset godina razmi\u0161ljala za\u0161to sam ja ba\u0161 ja a ne neko drugi i ta bi me misao toliko slu\u0111ivala da sam \u017eelela da umrem i prosto budem\u2026","rel":"","context":"In "PRI\u010cE"","block_context":{"text":"PRI\u010cE","link":"https:\/\/www.anagord.com\/en\/category\/price\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/10\/pexels-raphael-brasileiro-1686944.jpg?fit=900%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/10\/pexels-raphael-brasileiro-1686944.jpg?fit=900%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/10\/pexels-raphael-brasileiro-1686944.jpg?fit=900%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/10\/pexels-raphael-brasileiro-1686944.jpg?fit=900%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":20435,"url":"https:\/\/www.anagord.com\/en\/ili-ili\/","url_meta":{"origin":389,"position":4},"title":"Ili-Ili","author":"Ana Gord","date":"23.11.2023","format":false,"excerpt":"Imam \u010detrdeset i dve godine i ne mogu da budem trudna. Ipak, sveukupno \u0161est neza\u0161ti\u0107enih koitusa od moje poslednje menstruacije govori da mo\u017eda mogu da budem. Na sve to, 5 days late, kako prikazuje moja cveti\u0107 aplikacija za ra\u010dunanje ciklusa, govori da ovo nije samo mo\u017eda, ve\u0107 zaista mogu. Hm.\u2026","rel":"","context":"In "PRI\u010cE"","block_context":{"text":"PRI\u010cE","link":"https:\/\/www.anagord.com\/en\/category\/price\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/11\/pexels-nataliya-vaitkevich-5982133.jpg?fit=800%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/11\/pexels-nataliya-vaitkevich-5982133.jpg?fit=800%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/11\/pexels-nataliya-vaitkevich-5982133.jpg?fit=800%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2023\/11\/pexels-nataliya-vaitkevich-5982133.jpg?fit=800%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":8808,"url":"https:\/\/www.anagord.com\/en\/plagiranje-sta-ako-neko-ukrade-moj-tekst\/","url_meta":{"origin":389,"position":5},"title":"Plagiranje – \u0160ta Ako Neko Ukrade Moj Tekst?","author":"Ana Gord","date":"03.06.2019","format":false,"excerpt":"\u010cesto mi ljudi postavljaju ovo pitanje, i pravo da vam ka\u017eem, malo mi je muka od obja\u0161njavanja, pa rekoh hajd\u2019 da napi\u0161em ceo tekst na ovu temu. Ne, ovo ne\u0107e biti nimalo zabavan \u0161alalala tekst, ve\u0107 ozbiljan (na momente i pravni) pristup ovom problemu. No, da bih mogla da do\u0111em\u2026","rel":"","context":"In "o pisanju"","block_context":{"text":"o pisanju","link":"https:\/\/www.anagord.com\/en\/category\/pisanje\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2019\/05\/art-artistic-clipboard-1919337-1.jpg?fit=1200%2C949&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2019\/05\/art-artistic-clipboard-1919337-1.jpg?fit=1200%2C949&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2019\/05\/art-artistic-clipboard-1919337-1.jpg?fit=1200%2C949&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2019\/05\/art-artistic-clipboard-1919337-1.jpg?fit=1200%2C949&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.anagord.com\/wp-content\/uploads\/2019\/05\/art-artistic-clipboard-1919337-1.jpg?fit=1200%2C949&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/posts\/389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/comments?post=389"}],"version-history":[{"count":42,"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/posts\/389\/revisions"}],"predecessor-version":[{"id":14424,"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/posts\/389\/revisions\/14424"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/media\/535"}],"wp:attachment":[{"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/media?parent=389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/categories?post=389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anagord.com\/en\/wp-json\/wp\/v2\/tags?post=389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}