German Steak Tartare (hors D'oeuvres)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 184.4471 |
| Energy (kCal) | 1955.8631 |
| Carbohydrates (g) | 12.2884 |
| Total fats (g) | 125.2965 |
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Cuisine
European >> Deutschland >> German
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Lightly oil the inside of a 5-cup ring mold. | 2. Drain oil off anchovy fillets; separate and drain each on paper towels. | 3. Chop 4 of the fillets very finely and leave remaining whole; set aside. | 4. Chop onion very finelyyou should have 1/2 cup. | 5. Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl. | 6. Using a wooden spoon, toss and mix until very well combined. | 7. Taste, and if necessary, add more seasonings. | 8. Mixture should be highly seasoned. | 9. Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes. | 10. Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve. | 11. To unmold: Uncover ring mold. | 12. Using a small knife, loosen meat mixture from edges of mold. | 13. Place a serving dish upside down on top of mold; invert mold and serving dish. | 14. Shake firmly to release meat mixture; remove mold. | 15. To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes. | 16. Drain olives; mound in center of ring mold. | 17. Arrange watercress around edge of meat. | 18. Be sure to keep the Steak Tartare refrigerated until ready to serve. | 19. It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| anchovy fillet | 2 | cans | - | - | - | - | |
| onion | 1 | 28.0 | 6.537999999999999 | 0.77 | 0.07 | ||
| beef | 2 | lbs | ground | 1796.2279 | 0.0 | 176.1755 | 115.4848 |
| caper | 1/2 | cup | drained | 15.824000000000002 | 3.3643 | 1.6237 | 0.5917 |
| egg yolk | 2 | 109.48 | 1.2206 | 5.3924 | 9.0236 | ||
| salt | 1 | teaspoon | - | - | - | - | |
| pepper | 1 1/2 | 1/2 | cracked | 0.9312 | 0.21600000000000003 | 0.04 | 0.0079 |
| parsley | 1/4 | cup | chopped | 5.4 | 0.9495 | 0.4455 | 0.1185 |
| red pepper | 12 | pieces | - | - | - | - | |
| black olive | 2 | cans | pitted ripe | - | - | - | - |
| watercress leaf | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.