Tatar: Polish Steak Tartare

Tatar, Polish-style steak tartare, is a sophisticated dish of finely chopped or ground raw beef mixed with onions, pickles, egg yolk, and seasonings. This elegant appetizer represents the refined side of Polish cuisine, demonstrating the Polish appreciation for French culinary influences while maintaining distinctive local character. Served at upscale restaurants and special occasions, tatar occupies a unique place in Polish gastronomy as a dish that requires the finest ingredients and careful preparation.

Historical Background

The history of eating raw or minimally cooked meat extends back millennia across many cultures. However, the specific dish we know as steak tartare has more recent European origins, with competing claims from France, Germany, and Central Europe.

The name “tartare” (or “tatar” in Polish) supposedly derives from the Tatars, nomadic horsemen from Central Asia who invaded Europe in the medieval period. Legend claims they tenderized meat under their saddles while riding, though this is likely apocryphal. The association with Tatars probably arose from European perceptions of their exotic eating habits.

The modern form of steak tartare developed in 19th century France, where it became fashionable in Parisian restaurants. The French preparation—raw beef with capers, onions, and seasonings—became the template that spread throughout Europe.

Tatar arrived in Poland through several channels. Polish nobility had long-standing cultural connections with France, and French cuisine was fashionable among the upper classes from the 18th century onward. Additionally, Poland’s geographic position meant culinary exchange with German and Austrian cuisines, which also featured raw meat preparations.

By the early 20th century, tatar was established in better Polish restaurants and hotels, particularly in major cities like Warsaw, Kraków, and Lwów (now Lviv, Ukraine). It was considered sophisticated, modern cuisine—a dish that signaled worldliness and refined taste.

During the communist period, tatar became somewhat less common due to concerns about meat quality and food safety. However, it never disappeared entirely and remained on menus in better restaurants. After 1989, tatar experienced a renaissance as Polish cuisine modernized and quality beef became more readily available.

Today, tatar is a staple on Polish restaurant menus, from traditional establishments to modern bistros. It’s also regained popularity as home preparation for those confident in their meat sourcing.

Cultural Significance

Tatar occupies a special place in Polish culinary culture as a sophisticated appetizer associated with dining out and special occasions. It’s not everyday food—eating raw beef requires trust in the source and freshness of the meat, making it a dish for restaurants or special home preparations.

The dish represents Polish openness to international culinary influences while adapting them to local tastes. Polish tatar differs from French steak tartare in specific ways, reflecting Polish preferences for certain flavors and presentations.

Tatar is also associated with traditional Polish drinking culture. It’s classic zakąska (appetizer) served with vodka, the rich, fatty beef complementing the spirit. In this context, tatar appears at business lunches, celebrations, and social gatherings where vodka is served.

The dish has social significance as food that demonstrates trust—preparing or ordering tatar shows confidence in the establishment or host’s standards and attention to quality.

Traditional Recipe

Ingredients

Main components:

• 500g (1 lb) high-quality beef (tenderloin or sirloin), very fresh
• 2 egg yolks (very fresh, from trusted source)
• 1 small onion, very finely minced
• 2-3 small pickled cucumbers (ogórki kiszone), finely chopped
• 2 tablespoons capers, chopped (optional)
• 2 teaspoons Dijon mustard
• 2 teaspoons olive oil
• 1 teaspoon Worcestershire sauce (optional)
• Salt and freshly ground black pepper
• Hot sauce or Tabasco (optional, to taste)
• Fresh parsley, finely chopped

For serving:

• Fresh rye bread or toast points
• Butter
• Additional egg yolk (for presentation)
• Lemon wedges
• Fresh herbs for garnish

Preparation Steps

IMPORTANT SAFETY NOTE: Use only the freshest, highest-quality beef from a trusted source. The meat should be kept refrigerated until immediately before preparation. If you have any doubts about meat quality, do not prepare this dish.

1. Prepare the beef: Trim any fat, sinew, or connective tissue from the beef. The meat should be pure lean beef. Keep refrigerated until ready to use.

2. Chop or grind: Using a very sharp knife, cut the beef into very small dice (about 2-3mm). Alternatively, pass through a meat grinder using the finest blade. Some prefer hand-chopping for better texture. Work quickly and keep meat cold.

3. Prepare aromatics: Finely mince the onion—it should be almost paste-like. Finely chop the pickled cucumbers and capers if using.

4. Mix ingredients: In a cold bowl, combine the chopped beef with minced onion, chopped pickles, capers, mustard, and oil. Mix gently but thoroughly. The mixture should be cohesive but not overworked.

5. Season: Add salt, pepper, Worcestershire sauce, and hot sauce if using. Taste (yes, taste it—if the meat is good quality, this is safe) and adjust seasoning. Tatar should be well-seasoned.

6. Add egg yolk: Make a well in the center of the mixture and add one egg yolk. Gently mix it through the beef, or leave it for the diner to mix at the table (traditional presentation).

7. Shape: Form the tatar into portions. Traditional presentation uses a ring mold to create a neat cylinder or dome. Make a small indentation in the top for the additional egg yolk if serving that way.

8. Serve immediately: Place on cold plates. Top each portion with an additional egg yolk if desired. Garnish with fresh parsley. Serve with fresh bread, lemon wedges, and optionally, additional pickles and onions on the side.

Polish vs. French Preparations

While similar, Polish and French versions have differences:

Polish Tatar:

• Often includes pickled cucumbers (ogórki kiszone)
• May have more onion
• Sometimes served with hard-boiled egg in addition to raw yolk
• Often accompanied by Polish-style bread
• Commonly served with vodka

French Steak Tartare:

• Typically includes capers
• Often has Dijon mustard
• May include shallots instead of onion
• Served with frites (French fries)
• Accompanied by wine

Regional Variations

Polish preparations vary by region and establishment:

Warsaw Style: Classic preparation with pickles and onions, served at traditional restaurants

Modern Polish: Some contemporary chefs add Asian influences (soy sauce, sesame oil) or local touches (horseradish)

Silesian Version: May include more robust seasonings

Coastal Variation: Some restaurants offer fish tartare as alternative

Gourmet Preparations: Upscale restaurants may add truffle, quail egg, or other luxury ingredients

Serving Suggestions

Tatar is typically served as an appetizer:

Traditional presentation:

• Shaped in ring mold with egg yolk on top
• Served on cold plate
• Accompanied by toast points or rye bread
• Lemon wedges on the side
• Small amounts of additional onions and pickles

Beverages:

• Chilled vodka (traditional)
• Dry white wine
• Beer (less common but acceptable)
• Sparkling water

Occasion:

• Restaurant appetizer
• Special dinner party
• Celebratory meal
• Business lunch

Tips for Perfect Tatar

1. Quality is everything: Use only the absolute freshest, highest-quality beef from a trusted butcher. This is not the dish for supermarket meat of uncertain age.

2. Keep everything cold: Work quickly and keep meat refrigerated until the last moment. Use chilled bowls and plates.

3. Sharp knife essential: A very sharp knife ensures clean cuts rather than tearing the meat.

4. Don’t overwork: Mix gently. Overworking makes the meat mushy and warm.

5. Season generously: Raw meat needs more seasoning than cooked. Taste and adjust.

6. Fresh eggs: Use the freshest possible eggs from a trusted source. Never use eggs past their date.

7. Serve immediately: Prepare and serve without delay. Don’t let it sit.

8. Trust your senses: If anything smells off or looks questionable, discard it.

Food Safety Considerations

Important safety information:

Meat selection:

• Buy from reputable butcher
• Ask for meat specifically for tartare
• Check the sell-by date
• Meat should smell fresh, never sour
• Should be bright red, not brown

Egg safety:

• Use very fresh eggs
• Buy from trusted source
• Keep refrigerated
• In some countries, pasteurized egg products are recommended

Preparation:

• Wash hands thoroughly
• Use clean, sanitized cutting board and knife
• Keep meat refrigerated until moment of preparation
• Work on cold surfaces
• Prepare just before serving

Who should avoid:

• Pregnant women
• Young children
• Elderly people
• Anyone with compromised immune system
• People with digestive sensitivities

Nutritional Benefits

Tatar offers excellent nutrition:

• High-quality protein: Beef provides complete protein
• Iron: Rich in highly bioavailable heme iron
• Vitamin B12: Excellent source
• Zinc: Good source of zinc
• Raw enzymes: Preserved by not cooking
• Bioavailable nutrients: Many nutrients highly bioavailable in raw state
• However: High in fat and cholesterol, contains raw egg and meat

Modern Variations

Contemporary Polish chefs have created variations:

• Beef with Asian influences: Soy sauce, ginger, sesame
• Tartare with Polish accents: Horseradish, dried mushroom powder
• Venison or game tartare: Using wild game instead of beef
• Fish tartare: Salmon or tuna prepared similarly
• Vegetarian “tartare”: Beets or mushrooms prepared in tartare style (not traditional but exists)

Tatar in Polish Dining Culture

The dish has specific cultural roles:

Restaurant staple: Standard offering in better establishments

Sophistication marker: Ordering tatar signals culinary adventurousness

Business dining: Common choice for business lunches with vodka

Special occasions: Appears at celebrations and upscale gatherings

Trust indicator: Willingness to eat raw meat shows trust in establishment

Historical Anecdote

In pre-war Warsaw, ordering tatar was a sign of sophistication and worldliness. The city’s grand hotels and restaurants—places like the Bristol, Europejski, and Saski—competed on their tatar preparations. Food writers of the period debated the perfect ratios of beef to onion to pickle. This tradition of excellence in tatar preparation resumed after 1989, with Warsaw’s top restaurants once again featuring outstanding versions.

Accompaniments and Pairings

Traditional accompaniments:

Bread:

• Fresh rye bread
• Toast points
• Crackers (less traditional)

Condiments (served separately):

• Additional pickles
• Raw onions
• Capers
• Mustard
• Horseradish
• Lemon

Side elements:

• Fresh vegetables (radishes, tomatoes)
• Hard-boiled eggs
• Butter for bread

The Art of Presentation

Traditional tatar presentation emphasizes elegance:

Plating: Cold white plate, meat shaped with ring mold

Egg yolk: Either mixed in or presented on top in indentation

Garnish: Minimal—perhaps parsley or chives, never overdone

Accompaniments: Arranged neatly alongside, not mixed

Temperature: Everything cold, never room temperature

Tatar Etiquette

How to eat tatar in Polish dining:

Mixing: If egg yolk is on top, mix it through before eating

Bread: Take bites of tatar alternating with bread

Vodka: Traditional to have small amounts with vodka shots

Pace: Eat relatively slowly, savoring flavors

Sharing: Typically individual portions, not shared

Conclusion

Tatar represents the sophisticated, cosmopolitan side of Polish cuisine—a dish that demonstrates Polish openness to international influences while maintaining distinctive local character. This preparation of raw beef showcases the Polish appreciation for quality ingredients and careful technique. Whether served in an elegant restaurant or prepared at home for a special occasion, tatar requires the finest meat, freshest eggs, and thoughtful seasoning. It’s food that demands respect—for ingredients, preparation, and food safety. In every bite, tatar offers the pure, intense flavor of high-quality beef enhanced by complementary seasonings, proving that sometimes the best preparations are those that allow superior ingredients to speak for themselves.