Hamburg steak
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
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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.