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Steak

Erken & Caroline Steen (1900): finger-thick beef slices are pounded and fried 4-5 min per side on a very hot, greased pan, seasoned, and topped with lightly browned onion in browned butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 153 (falt i det fri)

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About the dish

En rett, borgerlig biff fra 1900. Erken & Caroline Steen legger vekt på svært høy varme og hyppig vending, og bemerker tørt at ekstra smør på «gammeldags maade» ikke gjør biffen bedre.

How to make it

  1. 1

    Cut and pound

    Cut the beef into good finger-thick slices and pound them lightly.

  2. 2

    Fry over high heat

    Grease a thoroughly heated pan with butter and fry the slices over high heat. Turn them often with a frying knife, about 4-5 minutes on each side. Sprinkle with salt and pepper.

  3. 3

    Brown the onion

    Lightly brown the butter in the pan, brown the finely sliced onion in it and pour it all over the steak.

Changes from the original

Mengder omregnet til metrisk og krydder oppgitt i ts. Fremgangsmåten er lett modernisert i språk, men teknikken beholdt.

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Frequently asked questions

How long should the steak be fried?
The original says 4-5 minutes on each side over high heat on a thoroughly heated pan.
What is meant by the 'old-fashioned way'?
Using much more butter during frying. Erken remarks that the steak is not improved by it.

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