Not sure where Steak Tartare originated, but what I do remember is how much I enjoyed it at the Russian Tea Room and Buzzy O'Keefe's Grand Central Cafe when I worked in midtown Manhattan back in the 70's. To my recollection, neither recipe included brandy. But both had tabasco, a couple of anchovies and capers....which I include whenever I make it. Even back then ordering raw beef with raw egg raised eyebrows, but it was delicious, especially with a cut of beef that had some marbelling (but not too much). I know some think you should stay away from supermarket eggs, but I think the whole raw egg fear is overkill. Yeah, you're taking risks, but you're also taking risks with raw beef.

Reviewed On: Jan. 9, 2009

A little bit better than just ok, but after 5 hours of cooking, mine looked like canned cream of chicken soup with chicken breasts in it. To me, this should have been a lot thicker. I'd try it again, but would use low sodium/low fat soup, add fat free half-and-half instead of water or chicken broth, and would probably add some carrots and celery, and maybe mushrooms. Would also cube the chicken beforehand. Maybe add a slurry or tapioca to thicken. I liked it, but overall it was a bit watery, salty and fatty for my taste and health (due to canned soup). Still...it's about as easy as can be. And I'm amazed that biscuit rolls actually taste better as dumplings. Never would have figured that!

Reviewed On: Aug. 24, 2008

I shouldn't give this recipe 5 stars because these things are so addictive, but I'm giving it 5 stars because these things are so addictive. For me, thinner is better...they're crispier, and I put the cut zucchini on paper towels first to absorb as much liquid as possible.

Reviewed On: Aug. 24, 2008