Crudo alemán: Difference between revisions
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{{Short description|German-Chilean dish with raw beef and bread}} |
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{{About|the beef dish|the fish dish|Crudo|the band|Los Crudos|other uses|Crudo (disambiguation)}} |
{{About|the beef dish|the fish dish|Crudo|the band|Los Crudos|other uses|Crudo (disambiguation)}} |
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{{More citations needed|date=June 2020}} |
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{{Infobox |
{{Infobox food |
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| name = Crudos |
| name = Crudos |
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| image = [[Image:Crudos.jpg|300px|right]] |
| image = [[Image:Crudos-2.jpg|300px|right]] |
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| caption = Crudos served at Café Haussmann, [[Valdivia, Chile|Valdivia]] |
| caption = Crudos served at Café Haussmann, [[Valdivia, Chile|Valdivia]] |
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| alternate_name = |
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| course = |
| course = |
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| served = |
| served = |
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| main_ingredient = Raw [[beef]], [[bread |
| main_ingredient = Raw [[beef]], [[bread]], [[mayonnaise]], [[onion]], lemon juice, salt |
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| variations = |
| variations = |
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| calories = |
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| other = |
| other = |
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A '''crudo alemán'''<ref>{{cite web | title=Diario Ciudadano de la Región de Coquimbo Chile | website=El Observatodo.cl, Noticias de La Serena y Coquimbo | url=http://www.elobservatodo.cl/noticia/sociedad/receta-como-preparar-un-crudo-aleman-la-chilena | language=es | access-date=2020-06-16}}</ref> or '''bistec alemán'''<ref>{{cite web |url=http://www.loquecomemos.com/recetas/bistec-aleman/ |title=Bistec Alemán |website=www.loquecomemos.com |access-date=13 January 2022 |archive-url=https://web.archive.org/web/20131001021635/http://www.loquecomemos.com/recetas/bistec-aleman/ |archive-date=1 October 2013 |url-status=dead}}</ref> ("raw German" or "German beefsteak") is a typical [[German-Chilean]] dish similar to a [[steak tartare]]. It is made by putting finely chopped raw [[beef mince]] onto a piece of pre-sliced [[white bread]] and then adding [[lemon juice]], chopped onions and a sauce made of [[yogurt]] and [[mayonnaise]]. |
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'''Bistec alemán'''<ref>http://www.loquecomemos.com/recetas/bistec-aleman/</ref> or '''crudo alemán'''<ref>http://www.elobservatodo.cl/noticia/sociedad/receta-como-preparar-un-crudo-aleman-la-chilena</ref> (''crudo'' is [[Spanish language|Spanish]] for [[wikt:raw|raw]]) is a typical [[German-Chilean]] dish similar to a [[steak tartare]]. It is made by putting finely chopped raw [[beef mince]] onto a piece of pre-sliced white bread and then adding lemon juice, chopped onions and a sauce made of [[yogurt]] and [[mayonnaise]]. |
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Most probably it is derived from the German [[Mett]], a preparation of minced pork, also served with chopped onions. |
Most probably it is derived from the German [[Mett]], a preparation of minced pork, also served with chopped onions. |
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[[Category:German cuisine]] |
[[Category:German cuisine]] |
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[[Category:Raw beef dishes]] |
[[Category:Raw beef dishes]] |
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{{meat-stub}} |
{{meat-stub}} |
Latest revision as of 23:40, 2 October 2023
This article needs additional citations for verification. (June 2020) |
Place of origin | Chile |
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Region or state | Southern Chile |
Main ingredients | Raw beef, bread, mayonnaise, onion, lemon juice, salt |
A crudo alemán[1] or bistec alemán[2] ("raw German" or "German beefsteak") is a typical German-Chilean dish similar to a steak tartare. It is made by putting finely chopped raw beef mince onto a piece of pre-sliced white bread and then adding lemon juice, chopped onions and a sauce made of yogurt and mayonnaise.
Most probably it is derived from the German Mett, a preparation of minced pork, also served with chopped onions. The predominance of cattle farming in southern Chile in contrast to pig farming in Central Europe eventually led to a local adaptation, using beef instead of pork to recreate this traditional dish.[citation needed]
See also[edit]
References[edit]
- ^ "Diario Ciudadano de la Región de Coquimbo Chile". El Observatodo.cl, Noticias de La Serena y Coquimbo (in Spanish). Retrieved 2020-06-16.
- ^ "Bistec Alemán". www.loquecomemos.com. Archived from the original on 1 October 2013. Retrieved 13 January 2022.
Sources[edit]
- Stephan Küeffner and Kristina Schreck. Frommer's Chile & Easter Island. 2007. Page 253.