Bøf Lindstrøm (alt spelling: böf Lindström)
half a pound of ground beef
2 egg yolks or 1 egg
200 grams of onions, chopped (~2 onions)
2 tblsps capers
4 Tblsps finely chopped pickled beets or cooked beets and add 1 tsp nice vinegar
salt & pepper to taste
butter for frying
Chop the onions finely or fry them until they are soft and clear
Mix everything except the butter. Stir until stiff or at least somewhat stiff
Shape into 5 fat patties
Heat the butter on a fry pan until a bit brown
Fry the patties for a few minutes on each side, longer if you want them more done
Traditionally served with a sauce and potatoes
Boil about 2 lbs of potatoes, reserve the potato water, let the potatoes cool a bit and dry. Slice the potatoes and fry in butter.
The sauce:
Deglaze the pan on which the meat was fried with ~2 cups of potato water. Add 3-4 tblsps of cream (whipping cream is best). Season with salt and pepper. In Denmark they add a brown colouring agent called "Kulør". I don't find it necessary.
half a pound of ground beef
2 egg yolks or 1 egg
200 grams of onions, chopped (~2 onions)
2 tblsps capers
4 Tblsps finely chopped pickled beets or cooked beets and add 1 tsp nice vinegar
salt & pepper to taste
butter for frying
Chop the onions finely or fry them until they are soft and clear
Mix everything except the butter. Stir until stiff or at least somewhat stiff
Shape into 5 fat patties
Heat the butter on a fry pan until a bit brown
Fry the patties for a few minutes on each side, longer if you want them more done
Traditionally served with a sauce and potatoes
Boil about 2 lbs of potatoes, reserve the potato water, let the potatoes cool a bit and dry. Slice the potatoes and fry in butter.
The sauce:
Deglaze the pan on which the meat was fried with ~2 cups of potato water. Add 3-4 tblsps of cream (whipping cream is best). Season with salt and pepper. In Denmark they add a brown colouring agent called "Kulør". I don't find it necessary.
