Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 207)~75% of the text changedremovedadded
1,5 kg Bankekjøtt. 1½ kg. kjøtt av bog eller lår (skjæres i skiver). 100 g gr. smør eller nøytralt fett (til bruning). 2 ts salt (eller etter smak). 1 ts pepper (eller etter smak). pepper. Saus: 50 g gr. smør (til sausen). 40 g gr. hvetemel (til sausen). 1 stk liten løk (finhakket). 1 l kjøttkraft l. kraft eller vann (kokende). 1 stk laurbærblad. laurbærblad 4 stk hele pepperkorn. Skjær kjøttet pepperkorn (om man vil). Kjøttet av bog eller lår skjæres i skiver. Bank skivene godt med kjøtthammer og strø skiver, tvers over trevlene, bankes godt, bestrøes med salt og pepper.. Brun kjøttskivene raskt på begge sider pepper, brunes i smør eller fett i en stekepanne.. Brun 50 g fett. Til sausen langbrunes smør og melet i en gryte, tilsett mel, tilsettes den finhakkede løken og spe løk, spes litt etter efter litt med kokende kraft (kokt kraften, kokt av avskjæret fra kjøttet) skrellingene, eller med det kokende vann.. Legg kjøttet, vann; kjøttet samt laurbærbladet og pepperkornene legges i sausen. La det småkoke Småkoker under lokk i omtrent 1 1/2 time til kjøttet er mørt. Smak til med salt og pepper før servering. 1—1½ time.

Note on Modernised

Mengder er omregnet til moderne mål (gram, dl, liter), smult/fett er angitt som smør eller nøytralt fett, og fremgangsmåten er delt i nummererte trinn. Salt og pepper er anslått som mengde etter smak.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!