{"id":6346,"slug":"rheinbraten","title":"Rheinbraten","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sirloin steaks","salt","paprika","hot butter"],"ingredients_norm":["sirloin steak","salt","paprika","hot butter"],"steps":["Cut sirloin steaks one-half inch thick.","Season with salt and paprika on both sides, and fry in hot butter.","Dish up on platter with paprika sauce, and garnish with paprika potatoes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w129:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3bfd5567f8cc55074e92b3e1d4c028cc13dbfd2753b11325ad63ee49b14d0c01","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rheinbraten"}