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Name: August Goergs Grilled Steak (Spiessbraten August Goerg)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: German
Ingredients: 1 Shallot or small onion cut; Black Pepper freshly ground; 1 pn Mace; 1 lg Steak (just over 1 lb), at

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INGREDIENTS

1 Shallot or small onion cut
Black Pepper ; freshly ground
1 pn Mace
1 lg Steak (just over 1 lb), at

INSTRUCTIONS

((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 Scharfenbergs 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

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August Goergs Grilled Steak (Spiessbraten August Goerg)

1 Shallot or small onion cut
 Black Pepper freshly ground
1 pn Mace
1 lg Steak (just over 1 lb), at

((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 Scharfenbergs 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

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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