Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, opa erich's hackepeter (german steak tartare). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Here is how you cook it. Here is how you cook that. Tasty Opa Erich's Hackepeter (German Steak Tartare).
Opa Erich's Hackepeter (German Steak Tartare) is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Opa Erich's Hackepeter (German Steak Tartare) is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have opa erich's hackepeter (german steak tartare) using 7 ingredients and 3 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Opa Erich's Hackepeter (German Steak Tartare):
- Take 1 lb. ground beef
- Make ready 1 egg
- Get 1 large shallot
- Take 1 tbsp capers
- Get 2-3 tbsp sharp mustard (I use the German Löwensenf, which is almost wasabi-like in its nose-clearing properties)
- Make ready 2 tbsp olive oil
- Make ready to taste black pepper
It is often served with a raw egg yolk on top of the dish. It is also known as Hackepeter (Northern Germany, Eastern Germany and Berlin). Raw minced pork for breakfast anyone? Here are some unusual foods you can find in Germany, but it may take some time for you to stomach them.
Instructions
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!
Even the EU warns against "Mett," or "Hackepeter" as it is called in some regions, a preparation of minced raw pork. Mais vous pouvez hachez votre viande dans un hachoir. Ajoutez les jaunes d'oeufs et l'assaisonnement : le sel, la moutarde, les câpres, le poivre, le piment d'Espelette, le. It is also known as Hackepeter (Northern Germany, Eastern Germany and Berlin). It consists of minced pork meat, normally sold or served seasoned with salt and black pepper, regionally also with In parts of Southern Germany Mett (Mettstange) is served on a Lye bun instead of a regular bun.
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