2-1/2 lbs sirloin steak (this virtually eliminates the chance of obtaining any diseases associated with consuming raw ground beef)
4 tablespoon dry red wine
3 cloves minced garlic
3/4 teaspoon Tabasco sauce
2 teaspoon dry mustard
1 teaspoon Salt
1 teaspoon season salt
1 teaspoon curry powder
Chop sirloin into cubes. Place in food processor and chop/puree until meat is the consistency of ground beef. Mix with remaining ingredients; refrigerate for 2 hours.
Serving Suggestions:
Mound on a pretty plate and decorate the top with well-drained capers. Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions. Put in bowls alongside.