Mmmm - Tartar 


Remove all the fat from high-grade lean raw beef (top round or sirloin). Put through a meat grinder twice so that it will be very fine. Season to taste with onion juice,salt, pepper, and A-1 sauce or Worcestershire. Serve with squares of toast or sliced and buttered party rye.


Traditionally the beef for beefsteak Tartar is ground very fine and served as soon as possible thereafter. Shape the beef into two mounds and place them in the center of separate serving plates. Make a well in the middle of the mounds and carefully drop an egg yolk in each. Serve the salt, black pepper, capers, chopped onions, parsley and anchovy fillets in small separate saucers. The beef and other ingredients are then combined at the table to individual taste. Serve beefsteak Tartar with dark bread and butter.


Soak bulgur 1/2 hour in stewed tomatoes. Fifteen minutes before serving, mix meat, bulgur-stewed tomato mixture, salt, and pepper. Knead mixture until blended well. Spread (patting to shape). Sprinkle onion-parsley mixture over top, serving remaining mixture on the side.

Bruce in Maine

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