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Steak Tartare

Was a popular dish around Hamburg during the 19th century, its appearance possibly leading to the name "hamburger" in the U.S.A. when referring to minced beef patties.

For traditional Steak Tartare, chopped capers, gherkins, anchovies, onion, garlic, parsley, Tabasco, Worcestershire sauce, seasonings and boiled egg should be mixed in with the finely-chopped beef - the whole being topped with a raw egg yolk in its half shell. In France a similar dish is called Biftek á l'américaine.

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