Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, opa erich's hackepeter (german steak tartare). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This recipe is based on his original, with one major difference: I use beef instead of pork. Hackepeter is much simpler than its more famous cousin, but when it comes to. It is a great appetizer that's one of my favorites.
Opa Erich's Hackepeter (German Steak Tartare) is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Opa Erich's Hackepeter (German Steak Tartare) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook opa erich's hackepeter (german steak tartare) using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Opa Erich's Hackepeter (German Steak Tartare):
- Prepare 1 lb. ground beef
- Prepare 1 egg
- Make ready 1 large shallot
- Take 1 tbsp capers
- Get 2-3 tbsp sharp mustard (I use the German L??wensenf, which is almost wasabi-like in its nose-clearing properties)
- Make ready 2 tbsp olive oil
- Get to taste black pepper
See great recipes for Chicken vegetable German cheese Rolls, German cheesecake too! German Steak Tartare (hors D'oeuvres) Be the first to review this recipe. Many Germans are partial to ground meats, and one of the most famous ground-beef dishes they serve is Steak Tartare. Traditionally, the beef for this unusual dish is chopped or ground very fine and served as soon as possible thereafter.
Steps to make Opa Erich's Hackepeter (German Steak Tartare):
- Chop capers and shallots as finely as possible, add to a bowl with the beef and the egg. Use a fork to combine until evenly distributed.
- Add the mustard, the olive oil, and the black pepper (freshly ground, of course), and combine.
- Serve with toast and a tall, very cold brewski! Enjoy!
The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both.
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