1 1/2 lb Round steak; no fat, ground
-twice
1 Raw egg
1 tb Anchovy paste
1/2 ts Garlic powder
1/2 ts Onion powder
1/2 ts Cayenne pepper
1 tb Worcestershire sauce
1 tb A-1 sauce
1 ts 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings