Gastronomixs

Hamburg steak

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Hamburg steak

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Ingredients

500

g

rump

30

g

Worcestershire sauce

5

g

Tabasco sauce

70

g

onion, finely chopped

 

drizzle

sunflower oil

 

 

butter

Preparation method

  • Pass the rump through the mincer (8mm diameter – coarse plate).
  • Season the mixture to taste with Worcestershire sauce, Tabasco sauce, and the onion.
  • Press the mixture into tartare forms measuring 10cm by 4cm.
  • Fry the German steaks in hot oil until golden brown on all sides. Just before they are done, add the butter and fry for another 5 minutes. Baste regularly.
  • The insides may remain red in colour. 

Serving suggestions

  • Delicious when combined with lettuce, red onion, fried egg, fried onion, gherkin, capers, lovage, tomato, or garlic components.

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