Beef or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish "filet américain"
Tahri (dish) Nawab rulers in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani. It is prepared by adding the potatoes to the rice, as opposed to the traditional method of preparing biryani, in which the rice is added to the meat. In Chittagong and kashmir, tehari is sold as street food. Tahri (dish) Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added