| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer | 10 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Round steak; no fat, ground twice |
| 1 | Raw egg | |
| 1 | tb | Anchovy paste |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Onion powder |
| 1/2 | ts | Cayenne pepper |
| 1 | tb | Worcestershire sauce |
| 1 | tb | A-1 sauce |
| 1 | ts | Pick-a-Peppa sauce |
| 1 | Hard-boiled egg; grated | |
| 4 | Green onions with tops; chopped | |
| Capers | ||
| 1 | Loaf party rye bread |
INSTRUCTIONS
Have butcher take off fat and grind meat two times, or do your own at home. Spread meat on large chopping board. Make a hole in center and drop raw egg inside. Add each of the next ingredients, one at a time, chopping them into meat, completely and slowly. The secret to great Steak Tartare is this chopping procedure. Mold in rounded bowl and refrigerate 1 to 2 hours. Unmold and top with chopped onions, capers and grated egg, or have toppings available in bowls for guests to add if desired. Serve with party rye bread. BRUCE THALHEIMER From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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