|1½ pounds||Round steak; no fat, ground twice|
|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|
|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.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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