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)

Be the first to rate

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.

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.

From1914 Modernised

To1914 Modernised

Modernised → 1914 (proofread, p. 183)~81% of the text changedremovedadded

400 ~~g oksekjøtt (renskåret).~~ gr. oksekjøt 100 g gr. kokte poteter ~~(avkjølte).~~ 10 ~~g potetmel. 2,5 dl kaldt vann~~ gr. potetesmel 2—3 del. koldt vand eller melk ~~(2–3 dl). 2 ts salt. 0,5 ts pepper.~~ 1 ~~stk~~ spiseske salt 1/2 teske pepper 1 løk ~~(revet).~~ 100 ~~g smør (til steking). salat, karse og stekte potetstrå (til pynt). Skjær kjøttet i stykker~~ gr. smør. Kjøttet skjæres og ~~kjør det gjennom kjøttkvern~~ males 5 ~~ganger. Kjør det så én~~ ganger, derefter en gang ~~til~~ sammen med ~~de kokte potetene.. Rør inn salt, pepper, revet~~ poteterne; krydderier, den revne løk og ~~potetmel. Spe~~ melet røres i, spædes litt ~~etter~~ efter litt med ~~det kalde vannet eller melken til deigen er smidig.. Form deigen~~ vandet. Deigen lages til runde ~~kaker. Brun smøret~~ kaker, som stekes i ~~pannen og stek kakene gjennom på middels varme.. Legg kakene på et~~ det brunede smør. Serveres paa avlangt fat og ~~pynt~~ pyntes med salat, karse og stekte ~~potetstrå.~~ potetesstraa.

Note on Modernised

Mål er modernisert (del. → dl, gr. → g, spiseske/teske → ss/ts). Mengden salt er justert ned til realistisk nivå (1 ss salt i originalen antas å være målt med skjeen i norsk 1914-forstand; oppgis her som 2 ts). Potetmel angis i moderne form. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!