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Steak with vegetables (for invalids)

Beaten meat slices are fried briefly in butter, given a pan sauce of water and served with parsley butter balls, vegetables and mayonnaise. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 805.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 805 (falt i det fri)

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About the dish

The dish appears in the chapter on invalid cookery with its nutritional content given (336 calories).

How to make it

  1. 1

    Brown the meat

    Cut the meat into slices about 2 cm thick and beat them. Put in a hot, dry pan and turn a couple of times. Take the meat out.

  2. 2

    Fry

    Brown the butter, season the meat with salt and put it back in the pan. Fry a couple of minutes on each side.

  3. 3

    Make the pan juices

    Pour the water into the pan, bring to the boil and pour over the meat.

  4. 4

    Parsley butter and serving

    Roll the 10 g butter into balls and roll them in chopped parsley. Serve with vegetables and mayonnaise.

Changes from the original

The amounts are for one portion. Seasonings are read as salt. The nutritional values in the original are not repeated in the ingredient list.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 805)~79% of the text changedremovedadded
150 g okse- eller kalvekjøtt (skåret i ca. 2 cm tykke skiver). 10 g smør (til steking). 1 ss vann. salt (etter smak). 10 g smør (til kuler). persille (hakket). grønnsaker (til servering). majones (til servering). Skjær kjøttet Kjøttet skjæres i ca. 2 cm cm. tykke skiver skiver, bankes og bank dem. Legg legges i en varm, tørr panne og vend panne, vendes et par ganger. Ta kjøttet opp.. Brun smøret, op og brun smøret; strø kjøttet med salt krydderier og legg det igjen i pannen igjen. Stek pannen; stekes et par minutter min. på hver side.. Hell side; vannet i pannen, kok opp helles i, kokes op og hell helles over kjøttet.. Trill de kjøttet. De 10 g gr. smør trilles til kuler og rull dem som rulles i hakket den hakkede persille. Server Serveres med grønnsaker og grønnsaker, majones. Eggehv. Fett Kullhydr. Kal. 29,4 gr. 23,2 gr. 0 gr. = 336 150 gr. okse- eller kalvekjøtt 10 gr. smør 1 spiseskje vann salt Persille + 10 gr. smør.

Note on Modernised

Mengdene er for én porsjon. Krydderier er tolket som salt. Næringsverdiene i originalen er ikke gjengitt i ingredienslisten.

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Frequently asked questions

What meat can I use?
Beef or veal.
Why is the meat beaten?
To make it tender, according to the recipe.

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