Czech Tatarák – The Pub Ritual of Raw Beef and Garlic Toast

 

I still remember my first tatarák in Prague; a dimly lit tavern, a pint of golden Pilsner Urquell beading with condensation, and a waiter placing before me a plate that looked more like an artist’s palette than a meal. A mound of  fresh red minced beef crowned with a yolk, surrounded by pinches of paprika, cumin, mustard, chopped onion, and a whole clove of garlic.

This wasn’t just lunch, it was a ritual.

The ritual begins with the bread. You take a slice of still-warm toasted eye or country loafand rub it firmly with the raw garlic clove. The heat draws out the oils, leaving a sharp, fragrant film on the crust. That’s the Czech touch, the scent alone could make you order a second beer.

Then comes the mixing. The beef, egg yolk, mustard, paprika, cumin, salt, pepper, and onion are blended right at the table, adjusted to your own liking. Every Czech has their secret ratio — some add a dash of Worcestershire. The result should be smooth, spicy, and rich, yet somehow light.

You spread it thick on the garlicky toast and take a bite. The crunch of the bread, the silk of the beef, the faint burn of garlic — it’s the taste of Czech pub culture, raw and straightforward.

Tatarák is more than food; it’s a shared moment. You don’t rush it. You sip your beer, laugh with friends, and order another round.

Ingredients (for two servings)

200 g minced beef (tenderloin or sirloin)

1 egg yolk

1 small onion, finely chopped

1 garlic clove (for rubbing toast)

1 tsp Dijon mustard 

1 tsp paprika

½ tsp ground cumin

Salt and freshly ground pepper

Toasted rustic bread

(Optional: a few drops of Worcestershire sauce).

Here is another great beef recipe:

Sichuan pepper beef