steak tartare #2
- Categories
- Appetizer
- Yield
- 10 Servings
| Measure | 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 |
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, .
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