Why is the meat ground so many times?

In the original recipe the beef is ground 5 times, and then once more together with the boiled potatoes. This gives a finer, even forcemeat that binds well with the potato starch and the liquid.

How much liquid goes into the mixture?

2–3 deciliters of cold water or milk, thinned in bit by bit after the seasoning, grated onion, and potato starch have been stirred in.

How is the Danish beef served?

The patties are fried in browned butter (100 g) and placed on an oblong platter, garnished with lettuce, cress, and fried potato straws.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok of 1914, page 183. It serves 4 and takes around 45 minutes.

Beef, Danish style

Name: Beef, Danish style
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 400 g beef (trimmed); 100 g boiled potatoes (cooled); 10 g potato starch; 2.5 dl cold water or milk (2–3 dl); 2 tsp salt; 0.5 tsp pepper; 1 pcs onion (grated); 100 g butter (for frying); lettuce, cress, and fried potato straws (for garnish)

Danish beef from Erken 1914: ground beef ground together with boiled potatoes, seasoned with salt, pepper, and grated onion, thinned with water or milk, formed into round patties, and fried in browned butter. Served with lettuce, cress, and fried potato straws.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 183 (falt i det fri)

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About the dish

From the meat chapter of Henriette Schønberg Erken's Stor kokebok (1914). A Danish-inspired meat-patty dish in which boiled potatoes are ground into the mixture to make the patties tender and stretch further. The serving with fried potato straws and cress is typical of the plating ideals of the day.

How to make it

1
Grind the meat
Cut the meat into pieces and run it through a meat grinder 5 times. Then run it once more together with the boiled potatoes.
2
Stir the mixture
Stir in the salt, pepper, grated onion, and potato starch. Thin bit by bit with the cold water or milk until the mixture is smooth.
3
Form and fry
Form the mixture into round patties. Brown the butter in the pan and fry the patties through over medium heat.
4
Plating
Place the patties on an oblong platter and garnish with lettuce, cress, and fried potato straws.

Changes from the original

Measures are modernized (del. → dl, gr. → g, tablespoon/teaspoon → tbsp/tsp). The amount of salt is adjusted down to a realistic level (1 tbsp salt in the original is assumed to be measured by spoon in the 1914 Norwegian sense; given here as 2 tsp). Potato starch is given in modern form. The method is split into numbered steps.

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Frequently asked questions

Why is the meat ground so many times?: In the original recipe the beef is ground 5 times, and then once more together with the boiled potatoes. This gives a finer, even forcemeat that binds well with the potato starch and the liquid.
How much liquid goes into the mixture?: 2–3 deciliters of cold water or milk, thinned in bit by bit after the seasoning, grated onion, and potato starch have been stirred in.
How is the Danish beef served?: The patties are fried in browned butter (100 g) and placed on an oblong platter, garnished with lettuce, cress, and fried potato straws.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok of 1914, page 183. It serves 4 and takes around 45 minutes.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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