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Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a ...
Not a steak, but rather a burger from ground beef made with onions, usually breadcrumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat. Steak tartare or tartar steak
Proper steak tartare is always done from shredded meat not minced. The best way to shred meat is first freeze the piece and then grate it with coarse grater. Linkato1 19:21, 7 January 2014 (UTC) Neither ground, chopped, minced, nor shredded. Done correctly, the raw meat should be a smooth paste having no remaining texture at all.
Flank steak is a budget-friendly cut of meat that's quick and easy to cook. With these flank steak recipes, you can make fajitas, stir fry, and grilled dishes!
Check out the slideshow above for the 10 best and worst meats to eat. More food: 14 Unsavory Secrets of Steakhouses Why Grass-Fed Meats are Better for You Study Finds Quicker Method for Thawing Meat
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Larb – a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushrooms; Laurices; Lawar; Lihapiirakka; Lomo a lo pobre – in Peruvian cuisine, consists of a cut of beef tenderloin (Spanish lomo) topped with one or more fried eggs and generally served with French fries and fried onions. [19] [20] Lörtsy
Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. Combine the topping ingredients; spoon half of the mixture over meat loaf.
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