For the beef tartare:
Fill a large bowl
ut in half.
Place beef, capers, shallot, gherkin and parsley
Place beef in a crock-pot.
Add mushroom soup.
Cook overnight on low.
Serve over mashed potatoes or over toast.
salad and seasoning for the tartare, reserve covered with damp paper
skillet brown the ground beef and add Chipoltle chili powder
hopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper
Spread 1 1/2 tbsp tartar sauce on 1 slice of bread and top with the lettuce, cucumber, tomato and beef. Top with the remaining tartar sauce and watercress. Place the second slice of bread on top.
In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
Petrossian.
ix well.
Form the tartare into 4 oz rounds, about
br>I made a raita recipe#47590. This is cool and
large bowl.
Bring beef broth to a boil and
Chop sirloin into cubes.
Place in food processor and chop/puree until meat is the consistency of ground beef.
Mix with remaining ingredients; refrigerate for 2 hours.
Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
Put in bowls alongside.
Brown the beef.
Add the tinned tomatoes.<
Cook ground beef and onions together until done.
Add remaining ingredients.
Spread on thin rounds of rye bread or pumpernickel.
In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
ver medium heat. Cover the beef with the flour.
Put
bout the ingredients:
This recipe is very forgiving -- so if
dded to each slice of beef when served.
Steak -- Three
dd the piles of corned beef and start browning them, giving
Place beef on baguette and warm in microwave, if desired.
On each side of bread, pour enough nuoc cham to moisten bread fairly well.
On top of beef, spread sambal oelek (to the amount desired).
Top with lettuce and a generous sprinkling of grated carrot.
Pour chilli sauce on top of lettuce, top with upper half of bread; serve.