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Swedish Steak Tartare (Rabiff)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.9029
Energy (kCal)471.4213
Carbohydrates (g)25.2915
Total fats (g)23.3874
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind the meat yourself or let the butcher do it for you. | 2. Make sure it is ice-cold when served. | 3. Do not season the meat in any way. | 4. Make four nicely shaped hamburgers of the meat. | 5. Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross. | 6. Separate the eggs. | 7. Make sure the yolks don't break. | 8. Crown the steaks with the yolks in their shells. | 9. Serve with salt, pepper and mustard à part. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    filet beef 1 1/2 1/2 trimmed ground 82.9223 0.1276 12.4724 3.6316
    onion 1 chopped 64.0 14.944 1.76 0.16
    caper 3 tablespoons 5.934 1.2616 0.6089 0.2219
    beet 3 tablespoons pickled chopped 10.965 2.4378 0.4106 0.0434
    horseradish 3 tablespoons grated 21.6 5.0805 0.531 0.3105
    egg 4 286.0 1.44 25.12 19.02
    salt - - - -
    black pepper - - - -
    dijon mustard - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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