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Braised Beef Slices (Bankekjøtt)

Bankekjøtt, a Norwegian dish of pounded braised beef slices, from Erken's Stor kokebok (1914): pounded slices of beef chuck or round browned in fat and simmered 1 1/2 hours in a brown sauce with onion, bay leaf, and peppercorns.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 179 (falt i det fri)

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About the dish

Bankekjøtt is one of the most widespread everyday dishes in Erken's meat chapter: slices of cheaper cuts (chuck or round) are pounded tender and simmered long in a brown sauce. The stock is often made from the trimmings of the meat.

How to make it

  1. 1

    Prepare the meat

    Cut the beef from the chuck or round into slices. Pound the slices well with a meat mallet and sprinkle over salt and pepper.

  2. 2

    Brown the meat

    Quickly brown the meat slices on both sides in butter or fat in a frying pan.

  3. 3

    Make the brown sauce

    Brown 50 g butter and the flour in a pot, add the finely chopped onion, and thin gradually with boiling stock (made from the trimmings of the meat) or boiling water.

  4. 4

    Simmer until tender

    Put the meat, the bay leaf, and the peppercorns in the sauce. Let it simmer covered for about 1 1/2 hours until the meat is tender. Season with salt and pepper before serving.

Changes from the original

Quantities are converted to modern measures (grams, dl, liter), lard/fat is given as butter or neutral fat, and the method is divided into numbered steps. Salt and pepper are estimated as an amount to taste.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 179) → 1949 (korrekturlest, s. 207)~36% av teksten endretfjernetlagt til
1 1/2 Bankekjøtt. 1½ kg. kjøt kjøtt 100 gr. smør eller fett salt pepper. Saus: 50 gr. smør 40 gr. hvetemel 1 liten løk 1 l. kraft eller vand vann 1 laurbærblad 4 hele pepperkorn. pepperkorn (om man vil). Kjøttet av bog eller laar lår skjæres i skiver, tvers over trevlene, bankes godt, bestrøes med salt og pepper, brunes i smør eller fett. Til sausen brunes smørret langbrunes smør og melet, tilsættes mel, tilsettes den finhakkede løk, spædes spes litt efter litt med kraften, kokt av skrællingerne, skrellingene, eller med det kokende vand; vann; kjøttet samt laurbærbladet og pepperkornene lægges legges i sausen. Smaakoker Småkoker under lok lokk omtrent 1 1/2 1—1½ time.

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Frequently asked questions

Which cut of meat should I use for bankekjøtt?
The recipe recommends beef from the chuck or round. It is cut into slices, pounded well, seasoned with salt and pepper, and browned in butter or fat.
How long should the bankekjøtt cook?
The meat simmers covered in the sauce for about 1 1/2 hours. With browning and preparation the total time comes to around 2 hours.
How is the sauce made?
Butter and wheat flour (50 g / 40 g) are browned, finely chopped onion is added, and it is thinned gradually with 1 liter of boiling stock or water. Bay leaf and 4 whole peppercorns are put in together with the meat.
What kind of stock is used?
Stock made from the trimmings (vegetable peelings), or simply boiling water if you have no stock.

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