Tartarski biftek — разлика између измена

Tatarski biftek
	Tatarski biftek
Glavni sastojci	sirova govedina
	Medija: Tatarski biftek

Интерактиван преглед историје

← Старија измена Новија измена →

Садржај обрисан Садржај додат

ВизуелноВикитекст

Инлајн

Верзија на датум 30. децембар 2016. у 06:07

Датотека:Tartar biftek Nemanja.jpg

Konjanici u pohodu, sa mesom ispod sedla

Tartar, ili tartarski biftek, je jelo od goveđeg mesa koje je dobilo naziv po konjanicima Tatarima. Oni su goveđe šnicle, u nedostatku mašine za mlevenja mesa, stavljali pod sedlo i jahali na njima dva dana. Tako su dobijali meso idealno za mazanje na hleb. Danas ne morate da jašete sedeći na šnicli kako biste pripremili ovaj delikates. Držite ga u ulju, najmanje 24 sata, a zatim ga sitno iseckajte. Ako baš nemate vrmena sameljite krupno. U svakom slučaju, meso ne sme ličiti na paštetu.

Koje ćete začine dalje koristiti stvar je ličnog ukusa. Pojedini recepti predlažu čak više od stotinu začina!

Kašičica senfa, kašika Vorčestera, tucana crvena paprika (može i malo ljute), so, mleveni biber (beli i crni), čili sos, malo kečapa, sitno iseckan crni i beli luk, peršunov list, limunov sok, seckani kiseli kornišoni, kapar, malo konjaka, umućeno žumance...

Koliko ćete čega upotrebiti odlučite sami - draž ovog jela je upravo u umeću domaćice da dobro izbalansira različite ukuse.

Tatarski biftek se maže na prepečen hleb, sa malo putera. Dobro crno vino je, takođe, poželjno.

Vidi još

Reference

Literatura

Linda Stradley, I'll Have What They're Having: Legendary Local Cuisine, Falcon, 2002
Craig J. Smith, The Raw Truth: Don't Blame the Mongols (or Their Horses), NY Times, 6 Apr 2005 ^[1]
Raymond Sokolov. How to Cook, revised edition. 2004. ISBN 0-06-008391-3. стр. 41. at Google Books
Albert Jack. What Caesar Did for My Salad: Not to Mention the Earl's Sandwich, Pavlova's Meringue and Other Curious Stories Behind Our Favourite Food. 2010. ISBN 1-84614-254-7. стр. 141. at Google Books

^ Smith, Craig S. (2005-04-06). „The Raw Truth: Don't Blame the Mongols (or Their Horses)”. The New York Times.

[1] Smith, Craig S. (2005-04-06). „The Raw Truth: Don't Blame the Mongols (or Their Horses)”. The New York Times.

[1]

@@ Ред 34: / Ред 34: @@
 * [[Tartar salata]]
-==Reference==
+== Reference ==
-{{Reflist}}
+{{reflist}}
-==Literatura==
+== Literatura ==
 * Linda Stradley, ''I'll Have What They're Having: Legendary Local Cuisine'', Falcon, 2002
-* Craig J. Smith, ''The Raw Truth: Don't Blame the Mongols (or Their Horses)'', NY Times, 6 Apr 2005 <ref>{{cite news| url=http://www.nytimes.com/2005/04/06/dining/06steak.html | work=The New York Times | first=Craig S. | last=Smith | title=The Raw Truth: Don't Blame the Mongols (or Their Horses) | date=2005-04-06}}</ref>
+* Craig J. Smith, ''The Raw Truth: Don't Blame the Mongols (or Their Horses)'', NY Times, 6 Apr 2005 <ref>{{cite news| url=http://www.nytimes.com/2005/04/06/dining/06steak.html | work=The New York Times | first=Craig S. |last=Smith| title=The Raw Truth: Don't Blame the Mongols (or Their Horses) | date=2005-04-06}}</ref>
-* Raymond Sokolov, ''How to Cook'', revised edition 2004, ISBN 0-06-008391-3, p.&nbsp;41 [https://books.google.com/books?id=iso1q7-jCn8C&pg=PT55 at Google Books]
+* Raymond Sokolov. ''How to Cook'', revised edition. {{page|year=2004|id=ISBN 0-06-008391-3||pages=41}} [https://books.google.com/books?id=iso1q7-jCn8C&pg=PT55 at Google Books]
-* Albert Jack, ''What Caesar Did for My Salad: Not to Mention the Earl's Sandwich, Pavlova's Meringue and Other Curious Stories Behind Our Favourite Food'', 2010, ISBN 1-84614-254-7, p.&nbsp;141 [https://books.google.com/books?id=uCzTNVCS45AC&pg=PT141 at Google Books]
+* Albert Jack. ''What Caesar Did for My Salad: Not to Mention the Earl's Sandwich, Pavlova's Meringue and Other Curious Stories Behind Our Favourite Food''. {{page|year=2010|id=ISBN 1-84614-254-7||pages=141}} [https://books.google.com/books?id=uCzTNVCS45AC&pg=PT141 at Google Books]