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Recipe Name: Steak Tartare #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 10

1 1/2 Pound(s) Round steak, no fat ground
1 Raw egg
1 Tablespoon(s) Anchovy paste
1/2 Teaspoon(s) Garlic powder
1/2 Teaspoon(s) Onion powder
1/2 Teaspoon(s) Cayenne pepper
1 Tablespoon(s) Worcestershire sauce
1 Tablespoon(s) A-1 sauce
1 Teaspoon(s) Pick-a-Peppa sauce
1 Hard-boiled egg, grated
4 Green onions with tops
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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 238
Calories From Fat: 177
Total Fat: 19.7g
Cholesterol: 88.1mg
Sodium: 252.9mg
Potassium: 269.7mg
Carbohydrates: 2.2g
Fiber: 1g
Sugar: <1g
Protein: 13.7g

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