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From: debbie8760@home.com
Newsgroups: rec.food.recipes
Subject: Steak Tartare
Followup-To: rec.food.cooking
Date: Wed, 17 Nov 1999 01:00:17 -0800
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Xref: swen.emba.uvm.edu rec.food.recipes:37591

Steak Tartare

2 1/2 lbs sirloin steak (this virtually eliminates the chance of obtaining any 
diseases associated with consuming raw ground beef)
4 tbsp. dry red wine 
3 cloves minced garlic 
3/4 tsp. Tabasco sauce 
2 tsp. dry mustard 
1 tsp. Salt 
1 tsp. season salt 
1 tsp. curry powder 

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. 

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