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Recipe Name: August Goerg's Grilled Steak (spiessbraten August Goerg) Submitted by: Administrator
Source: Source Description:
Ethnicity: German Last Modified: 2/22/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Shallot or small onion cut
into small pieces
Freshly ground black pepper
1 Pinch(s) Mace
1 Steak, just over 1 lb at
least 1 1/4 inches
Directions:
((Note: Per Horst Scharfenberg, this recipe originated in the town of
Idar-Oberstein in the 19 th century, when gemstone prospectors
returning from South America created their own version of
gaucho-grilled steaks. The dish was then further refined by
Scharfenberg's mentor August Goerg. K.B.)) Per person: thick, trimmed
Mix together the shallot or onion with the pepper and mace. Insert a
few shallot pieces into the steak using the point of a small knife.
Coat the steak with the shallot mixture, pressing it in so it will
adhere. Remove the loose shallot pieces and grill the steak (over a
fire of oak logs, says August Goerg, from which the bark has been
removed).* Take the steaks off the grill while they are still pink
inside. Sprinkle them with salt. *Note: A special grill is used,
suspended with 3 chains from an iron tripod and constantly swinging
through the flames. From: THE CUISINES OF GERMANY by Horst
Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted
by: Karin Brewer, Cooking Echo, 8/92 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 1.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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