Crispy Beef Strips with Homemade Tartar Sauce and Vegetables 

PREPARING

1. In a bowl, combine the mayonnaise, European Greek yogurt, Worcestershire sauce, chopped gherkins, lemon juice, and fresh dill. Season with salt and pepper, mix thoroughly, and refrigerate for at least 20 minutes to allow the flavours to meld.
2. Cut the European beef into long strips (fingers) about 2.5–4 cm thick, then dry them thoroughly with a paper towel to remove excess moisture.
3. In a deep bowl, whisk together the egg, European buttermilk, mayonnaise, mustard, flour, salt, and black pepper into a smooth, thick batter.
4. Add the beef strips to the batter, coat them thoroughly, and let sit for 10–15 minutes to allow the meat to tenderise and absorb the flavours.
5. Pour the panko breadcrumbs into a wide, flat dish. Remove the beef strips from the batter and coat them thoroughly in panko on all sides, pressing gently with your hand to secure the coating. Place the prepared pieces on a tray and set aside for 5 minutes.
6. Heat the oil thoroughly in a deep pan or pot (to about 170–180°C).
7. Fry the breaded beef in batches for 2–4 minutes, turning the pieces until the panko reaches a golden-brown colour and exceptional crispness.
8. Remove the fried beef strips using a slotted spoon and place them on paper towels to drain excess fat.
9. Serve the hot, crispy beef on a platter alongside fresh sliced vegetables and the chilled tartar sauce.