Cannibals Aka Steak Tartare Recipes

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CANNIBALS AKA STEAK TARTARE



Cannibals Aka Steak Tartare image

Have to admit - never tried them. However, growing up my entire family loved them. Often they were served at family get-togethers. My family could never agree on the best way to eat these. Some liked them on Italian bread, others on crackers or toast. If you're brave enough, use lots of salt and pepper. I'm not a beer drinker, but seems like that was the beverage of choice when eating these. Maybe that's it - you have to be drunk to eat them! Yes - these are raw! Unsure yield.

Provided by charlie 5

Categories     Lunch/Snacks

Time 10m

Yield 1 batch

Number Of Ingredients 4

4 lbs fresh round steaks, ground
2 cups onions, finely chopped
salt
pepper

Steps:

  • Mix the ingredients together well.
  • Cover and refrigerate for 1 hour prior to serving.

Nutrition Facts : Calories 2529.4, Fat 71, SaturatedFat 24.4, Cholesterol 1034.2, Sodium 953.1, Carbohydrate 32.4, Fiber 4.5, Sugar 13.7, Protein 416.4

STEAK TARTARE



Steak Tartare image

Make and share this Steak Tartare recipe from Food.com.

Provided by debbie8760

Categories     Meat

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 lbs sirloin steaks (virtually eliminates the chance of obtaining any diseases associated with consuming raw ground beef)
4 tablespoons dry red wine
3 garlic cloves, minced
3/4 teaspoon Tabasco sauce
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon season salt
1 teaspoon curry powder

Steps:

  • 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.

Nutrition Facts : Calories 474.5, Fat 32.6, SaturatedFat 12.6, Cholesterol 138.8, Sodium 393.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 40.1

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