Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Beef steak

Erken's basic recipe for pan-fried beef steak of tenderloin or top round with butter-browned onion and a jus from stock, from Stor kokebok 1914, page 173.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 173 (falt i det fri)

Be the first to rate

About the dish

The recipe appears under the chapter introduction "Bif, chateaubriand, tournedos," where Erken stresses that only tender meat that has hung long enough should be used, that the slices should be cut 3 cm thick across the grain, and that salt and pepper are sprinkled on only after the slices have been turned in the pan — salt draws the meat juices out, and moist meat is impossible to fry nicely.

How to make it

  1. 1

    Cut and pound the meat

    Cut the meat into slices about 3 cm thick across the grain with a sharp knife, and give each slice a couple of taps with a broad knife.

  2. 2

    Fry the steak

    Heat the pan well and brown 25 g butter. Lay the steak slices in at once and shake the pan constantly, so the meat never sits still for a moment. Turn the slices before sprinkling on salt and pepper.

  3. 3

    Make the jus

    Place the steak on a warm platter. Pour a little cold stock or cold water into the pan, stir well, add a little cold butter, bring to a boil, and pour it over the steak.

  4. 4

    Brown the onion

    Brown the rest of the butter, add the onion rings, and stir until light brown. Add a little boiling water bit by bit, stirring constantly.

  5. 5

    Plating

    Place a small spoonful of onion on each piece of steak and serve at once.

Changes from the original

Measures are converted to modern units (2 dl stock), "inderlaar" is written as top round, and the amount of onion is estimated since the original only says "onion." The method is split into numbered steps in modern Norwegian.

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.

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. 173) → 1949 (korrekturlest, s. 202)~93% av teksten endretfjernetlagt til
1 kg. utskaaret filet biffkjøtt (lår eller inderlaar løk 125 mørbrad) 3 teskjeer salt 1 teskje pepper 100 gr. smør 2 del. kraft pepper salt. 1 liten løk. Kjøttet bankes, skjæres i skiver, gives et par slag med en bred kniv. Panden opvarmes sterkt, skiver tvers over trevlene, pepres og 25 gr. smør brunes. Bifskiverne lægges saltes, stekes straks i; over rask varme på aldeles het panne, smurt med 1 teskje smør; ryst panden hele tiden, saa kjøttet intet øieblik blir liggende stille. Biffen lægges op paa et varmt fat; litt kold sky eller koldt vand heldes i panden, og man rører godt om, har litt koldt pannen ofte. Stykkene må vendes med en stekekniv. Stekes 4 å 5 minutter på hver side. Efter at biffen er brun på begge sider kan mere smør i, gir det et opkok has i pannen. Ren panne for hver steking! Smøret brunes lett, og helder det over biffen paa fatet. Den rensede heri brunes den finskårne løk skjæres paa tvers i tynde ringer. Resten av smørret brunes, — skjær løken lægges i tversover; tilsettes 2 spiseskjeer vann og omrøres, til 1 teskje koldt smør; småsurrer nogen minutter; helles over kjøttet. — NB. Foretrekker nogen å steke biffen på gammeldags måte, så ta bare så meget mere smør; men bedre blir den er lysebrun; tilsættes litt efter litt og under stadig omrøren litt kokende vand. En liten skefuld løk lægges paa hvert stykke bif. ikke. Sørg for mørt kjøtt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which cut of meat do I use?
The recipe uses 1 kg of trimmed tenderloin or top round, cut into slices and pounded with the flat of a broad knife.
How do I fry the steak properly?
Heat the pan well, brown 25 g of the butter, and lay the steak slices right in. Shake the pan constantly so the meat never sits still, and lift the steak onto a warm platter.
How do I make the sauce and the onion?
Pour a little cold jus or cold water into the pan, stir well, add a little cold butter, bring to a boil, and pour over the steak. The onion is sliced into thin crosswise rings, browned in the rest of the butter until light brown while you add a little boiling water now and then, and placed at an angle on each steak.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 173. It serves 4 and takes around 35 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!