Steak tartare #2

Yield: 10 Servings

Measure Ingredient
1½ pounds Round steak; no fat, ground twice
1 \N 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 \N Hard-boiled egg; grated
4 \N Green onions with tops; chopped
\N \N Capers
1 \N 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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