How to make a beef tartare: quick and easy guide

Beef tartare is traditionally a dish made from raw, chopped or minced beef, which is prepared and served in many different ways in many different cuisines. The best known version is the steak tartare, which is mixed with spices, egg yolks and often onions, capers, parsley and Worcestershire sauce. The popularity of tartare beefsteak is worldwide and has inspired countless recipe variations that emphasise the importance of fresh, quality meat and the harmony of complementary flavours.

The origins of the cattle price are often a controversial subject. According to some stories, the name refers to the Tartars of Central Asia, who famously consumed raw meat during their long, nomadic migrations. Tradition has it that the meat was placed under the horse’s saddle to soften it during the ride. According to other sources, the beef tartare was introduced to Europe via France, where it became very popular in the 20th century.

Although there may be some health risks associated with the consumption of raw meat products, it is important to use carefully controlled, high quality meat ingredients and to follow good hygiene procedures when preparing beef patties. In modern culinary practice, beef tartare is usually prepared with fresh, untreated ingredients and is often prepared in front of the guests in exclusive restaurants to ensure a fresh and quality experience.

Of course, the beef menu is also on the Onios menu.

How to make a beef tartare

The origin of the cattle

Beef tartare, a traditional dish with deep roots in the farming and pastoral culture of Hungary, has had a significant influence on local cuisines.

Historical background

Beef tartare first became known in the 19th century as a rich farmhouse dish made from the best cuts of beef. The dish was traditionally served at festivities in Hungarian states, emphasising the importance of gastronomy in community gatherings.

Regional characteristics

The development and nature of the recipe depended heavily on the geographical conditions and the raw materials available in each city. In the Puszta region, for example, the beef tartare was stewed, while in the Budapest area the taste of fresh, original meat was more important.

Key factors

The quality of the cattle was mainly determined by the choice of meat. Cooking times and seasoning varied according to the list below:

  • Meat: High quality, fatty cuts were preferred.
  • Seasoning: salt, pepper and local herbs gave the authentic flavour.
  • Preparation: a long marinade followed by a quick, high heat bake.

Tradition has always guided the chefs’ hands in their production methods, ensuring that the flavour of the beef tartare is passed down through generations.

Ingredients and preparation

To prepare a beef dish, you first need to provide the necessary ingredients and spices, then the preparation and the exact preparation steps.

Raw materials

To prepare beef stew, you need to choose fresh, quality beef, which is especially important for family dinners or holidays. For those who prefer bolder flavours, fresh vegetables and aromatic roots can be added to the recipe.

List of raw materials:

  • 500 g beef shawl
  • 2 egg yolks
  • 2 spring onions
  • Small bunch of parsley greens
  • 50 g capers
  • 50 g pickled cucumber

Seasoning and flavouring

The right flavouring is essential to bring out the flavour of the beef tenderloin. The following spices and seasonings add character: salt, freshly ground black pepper, Worcestershire sauce and Dijon mustard.

Flavour table:

Saltto taste
Black pepperto taste
Worcester sauce1 teaspoon
Dijon Mustard1 teaspoon

Preparation steps

The prepared beef should be finely minced for the best texture that can be achieved by hand mincing. Note that machine grinding may result in a different texture. In a large mixing bowl, combine the meat with the egg yolks, chopped spring onions, parsley greens, capers and pickled cucumber. Season with salt, pepper, Worcestershire sauce and mustard and mix well. Let stand for a few minutes before serving to allow the flavours to blend. Serve with toast and fresh vegetables.

Consumption of cattle feed

In addition to the importance of preparation and serving, it is also important to remember the correct pairing of drinks and food etiquette when eating beef tartare.

Correct serving

When serving beef tartare, it is essential to serve it on a chilled plate to preserve freshness. The tartare is often served with toast or fresh, thinly sliced baguettes, as well as with red onion rings, capers and eggs. A substantial and aesthetically pleasing serving is essential as it is part of the taste experience.

Pairing with a drink

The beverages offered with the beef tartare can satisfy a variety of tastes. The classic choice is a fresh, acidic white wine such as a Chablis, but a lighter red wine such as Pinot Noir will also harmonise with the flavours of the tartare.

Wine TypeRecommended Wines
White wineChablis, Sauvignon Blanc
Red winePinot Noir, Gamay
Rosérosé from Provence

By providing a range of drinks, guests can choose according to their preferences, making the dining experience complete.


It is important for etiquette that beef tartare is eaten with a sharp knife and a small fork. Guests should have access to all the supplies they need for a comfortable and elegant meal. Behaviour at the table should be restrained and polite, which is especially important when dining with friends, so that everyone can enjoy the company and the taste of the food.

Beef and health

Beef patties are a nutritious food, a source of high quality protein, iron and B vitamins. It is important to consider the dietary aspects and nutritional content of its consumption.

Nutrient content

Typical nutrients in beef include protein, iron and B vitamins, especially vitamin B12. These help maintain muscle mass and support the metabolism of energy groups.

  • Protein: Essential for muscle building and cell function.
  • Iron: It plays an important role in oxygen transport and immune support.
  • B vitamins: the most important of these is vitamin B12, which is essential for the formation of red blood cells and the maintenance of a healthy nervous system.

Dietary considerations

When consuming beef, the fat content and the importance of optimal rationing should be taken into account. Its fat and cholesterol levels can be high, which justifies moderate consumption, especially for families with a higher incidence of cardiovascular disease.

  • Fat content: the amount of fat intake should be balanced with the dietary recommendations.
  • Recommended Intake: excessive consumption should be avoided, especially in the case of foods high in cholesterol.

Developing healthy eating habits in the family can make a significant contribution to reducing the risk of chronic diseases in the long term.

Variations and alternatives

The recipe for beef stew can vary from region to region, and many modern adaptations have been developed over time. Both local variations and modern innovations reflect changes in culinary traditions and local tastes.

Local versions

Each state and city brings its own twist to the cattle inventory. For example, some places add a richer flavour to the dish by adding local spices, while in other regions the meat is flavoured with a variety of marinades.

  • Budapest:
    • Traditional seasoning, mostly with mustard and coriander.
    • Serve with toasted bread and fresh herbs.
  • Szeged:
    • It has a special paprika seasoning.
    • Szeged peppers, grown in Szeged, are often used.

Modern adaptations

In modern kitchens, healthier or more special ingredients are emerging as a new interpretation of the beef category. Some examples are:

  • Reduced-fat versions:
    • Use lean beef with less oil or fat.
    • It is based on the classic recipe but takes into account modern nutritional recommendations.
  • Special flavour combinations:
    • Incorporating exotic fruits such as mangoes or avocados.
    • Use unusual spices such as curry or wasabi, for a new taste experience.

Beef in the kitchens of the world

Although a dish of French origin, beef tartare is widely popular in international gastronomy. Different cultures add their own flavours and ingredients, creating new variations.

International impact

Beef tartare recipes have been adopted by cuisines around the world, with each country adapting the dish to its own national tastes. For example:

  • In Italy: beef tartare is often prepared with olive oil, lemon juice and the famous Italian pecorino cheese.
  • In Argentina: The local version, called ‘carpaccio’, is often served with chimichurri sauce.

Ethnic variants

Different ethnic groups have developed their own versions of the cattle tariff:

  • Asian influences: in Thailand, for example, sharp chilli and fresh herbs are added to the beef, while in Japan it is often reinterpreted with sesame seeds and wasabi.
  • In Central Europe: Four major cities such as Vienna, Berlin, Budapest and Prague have added their own versions to their restaurant menus, which can often include smoked paprika or pickled cucumber for a distinctive flavour.

The education of cattle farmers

Marhatatar has had a major impact on culture, especially literature and art. These areas are a reflection of traditions and family values.

Literary reference

Marhatatár is often used in Hungarian literature as an allegorical representation of family life. Framing the importance of the communal and family fabric, it has been used as a motif by many poets and writers.

  • Works:
    • Family chronicles: appear as a way of strengthening intergenerational ties between families.
    • Space and Tradition: analyses the deep layers of the cultural history of the cattle herd.

Artistic involvement

The theme of the cattle herd is particularly important in the visual arts, where family ties and togetherness are expressed in visual form.

  • Illustrations:
    • Oil paintings: he paints scenes of family life, emphasising the power of community.
    • Statues: they are a symbol of family unity and togetherness.

The cultural significance of the cattle herd is unquestionable, adding value and depth to the Hungarian spirituality.

Common questions and misconceptions

This section addresses the most common safety and ethical issues and misconceptions about beef products. It aims to provide a comprehensive perspective for consumers.

Security concerns

Family Health: many people are concerned that beef products may affect family health. However, the products are marketed under strict food safety regulations, making them safe for daily consumption.

  • They come from verified sources
  • They comply with the legal requirements
  • Quality proven by tests

In the company of friends: people often share information about food with each other. Misinformation about Marhatatar products can easily spread in such conversations, so it is important to get information from reliable sources.

Common excuses

There are a number of misconceptions about cattle feed products, some of which are dispelled here.

  • Chemical content: the view that Marhatatar products contain harmful chemicals is not correct.
     The view that there is no reason to believe that the Marathataratar products are unsafe.

Natural additivesAuthorised and tested
PreservativesNecessary and strictly controlled quantities
  • Animal Welfare: It is a common misconception that animal welfare is not taken into account in the production of Marhatatar products. In reality, however, manufacturers are committed to the ethical treatment of animals.

    • Ethical farms: only ingredients from farms with a proven record of animal welfare compliance are used.
    • Transparency: companies publish their animal welfare policies to inform consumers.

Future vision

Beef tartare is increasingly at the forefront of sustainability and innovation in gastronomy. Both the state and urban communities are putting emphasis on these areas, while friendly societies are moving towards innovative dining trends.


Sustainability on the food production and consumption front is key. In the case of beef, it focuses on localism and animal husbandry practices. In many cities and states in Hungary, beef sources are chosen based on locality to reduce the ecological footprint and support the local economy.

  • Sources:
    • Local farms
    • Sustainable meat production
  • Community impact:
    • Urban projects with social involvement
    • Promoting conscious consumer behaviour among friends

Innovation and trends

Innovation in beef prices is in the processes and serving techniques. New beef recipes are becoming popular in events and restaurants, combining tradition with modern culinary trends.

  • New recipes:
    • Vegetable-enriched beef bar
    • Seasoning experimentally
  • The community aspect of trends:
    • The popularity of DIY (Do It Yourself) at friends’ gatherings
    • Updated beef menu options in urban restaurants