Hackfleisch Tartare
This is another nice spread to have at New Years Eve about Midnight.
This is a true German treat.
Amish-Recipes@yahoogroups.com
I like using the best beef tenderloin for this. I lightly sear the outside edges for just a few seconds, to kill any harmful bacteria, although that is not the original way to do it.
If you have never had this your REALLY ought to try it.
It is the texture and delicate flavor that is sooo good.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt and pepper
- 1 tb olive oil
- 1 egg yolk
- 1 lb. sirloin or filet mignon
- 1 tsp mustard dijon mustard recommended
- 1 tb shallots or onions, finely chopped
- 2 teaspoons capers drained
- a few drops of tabasco sauce
- 1 / 2 tsp worcestershire sauce
- 1 tsp parley minced
- Carbohydrate 0.441806666564792 g
- Cholesterol 70.49473565 mg
- Fat 10.9346172602802 g
- Fiber 0.0375444447363645 g
- Protein 15.8663962960623 g
- Saturated Fat 4.22701691279029 g
- Serving Size 1 1 Serving (82g)
- Sodium 69.3234775766709 mg
- Sugar 0.404262221828427 g
- Trans Fat 1.30332539033487 g
- Calories 167 calories
Step 1: Trim and grind the meat twice. Chop finely the onions and egg yolk. If you want to just hand chop that works well also. It doesn't take that much time. Step 2: In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper. Step 3: Add olive oil and beat lightly for a few seconds. Step 4: Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds. Step 5: Refrigerate or serve immediately. Serving: Steak Tartare cannot be preserved more than 2 hours, even in a fridge Serve on crackers or thin slices of toasted baugette or french bread (Crostini)
