| 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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”