Steak tartare #2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Round steak; no fat, ground twice |
| 1 | Raw egg | |
| 1 | tablespoon | Anchovy paste |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | A-1 sauce |
| 1 | teaspoon | Pick-a-Peppa sauce |
| 1 | Hard-boiled egg; grated | |
| 4 | Green onions with tops; chopped | |
| Capers | ||
| 1 | Loaf party rye bread | |
Directions
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Befsztyk tatarski (steak tartare)
- Kitfo (steak tartare)
- Lamb tartare
- Salmon tartare
- Sauce tartare
- Simple lobster tartare
- Smoked salmon tartare #1
- Smoked salmon tartare #2
- Steak au poivre #2
- Steak diane #2
- Steak marinade #2
- Steak sandwichs with tartar sauce
- Steak tartara sandwiches
- Steak tartare
- Steak tartare #1
- Steak tartare on ficelle with lily bulb chips
- Steak tartare with butter-fried oysters
- Tartar sauce #2
- Tartar sauce 2
- Tartare sauce