this is steak tartare as we use to make it in sweden. it is mixed at the table by the guests themselves. it is best served with ice-cold vodka or champagne (but then cut down on the accessories). the quality of the meat cannot be compromised upon. use only fresh fillet. one popular variety is to let the guests mix their steaks and then broil them on very high heat over a charcoal fire for only a few seconds, so that they remain raw inside. in that case it may be served with french fries and butter maitre d'hotel (i.e. butter mixed with finely chopped parsley and a little lemon).
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i love this salad. the dressing is really tasty and easy. cheese crisps are fun to make, just be careful not to burn them (or your fingers)! you could add other flavors to the cheese crisps, ex. try it with cracked black pepper and chopped thyme or other
i have not tried this yet, but was pleased to find the recipe and wanted to share. i buy the frozen kievs frequently and look forward to making my own. prep time includes the chilling of the butter mixture.
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