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Beefsteak with Tomatoes

Beefsteak with tomatoes from Erken 1914: beef slices browned in a dry pan, fried in butter for 6–8 minutes, topped with a fried, seasoned tomato slice and parsley on each piece, and served with thick tomato sauce mixed with the pan juices.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 174 (falt i det fri)

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About the dish

One of Erken's many steak variations in the meat chapter. In 1914 tomatoes were still something new and fine in Norwegian households.

How to make it

  1. 1

    Brown the meat

    Cut the meat into slices. Turn the slices for 1 minute in a hot, dry pan and take them out.

  2. 2

    Fry the steak

    Brown 50 g of butter in the pan. Sprinkle the meat with mixed salt and pepper and fry it for 6–8 minutes, turning often.

  3. 3

    Fry the tomatoes

    Sprinkle the tomato slices with salt and pepper and fry them in the rest of the butter.

  4. 4

    Plating

    Place the steak on a warm platter and set a thick tomato slice on each piece. Sprinkle finely chopped parsley over.

  5. 5

    Sauce

    Deglaze the frying pan with a little cold water and mix the juices into the thick tomato sauce. Pour the sauce around or over the steak on the platter.

Changes from the original

Measurements converted (4 dl of tomato sauce), the butter divided between frying the meat and the tomatoes, and parsley listed as a separate ingredient.

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. 174) → 1949 (korrekturlest, s. 202)~42% av teksten endretfjernetlagt til
1 1/4 kg. bifkjøt biffkjøtt 100 gr. smør 6 tomater pepper salt 4 del. dl. tomatsaus. Kjøttet skjæres i skiver. Kjøtstykkerne Kjøttstykkene vendes 1 minut minutt i het, tør pande; optages. tørr panne; optas, 50 gr. smør brunes paa panden, på pannen, kjøttet strøes med det blandede pepper og salt og stekes i 6—8 minutter; vendes ofte. Biffen lægges legges op paa på varmt fat, og paa på hvert stykke bif lægges biff legges en tyk tykk skive tomat, som først er bestrøet bestrødd med pepper og salt, stekt i smør og strøet strødd med litt finhakket persille ved anretningen. En tyk tykk tomatsaus — blandet med skyen fra panden, pannen, som er kokt ut med litt koldt vand, efter at vann, efterat biffen er stekt — heldes helles omkring eller over biffen paa på fatet. NB. Brun løken først og hold den varm i en kopp, ellers blir biffen kald, mens løken brunes.

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Frequently asked questions

How long is the steak fried?
The meat slices are first turned for 1 minute in a hot, dry pan without fat. Then they are fried for 6–8 minutes in browned butter, turning often.
How much meat and tomatoes do I need for 6 servings?
1 1/4 kg of beef, 6 tomatoes, 100 g of butter (of which 50 g for frying the meat), and 4 dl of tomato sauce, plus salt and pepper.
How is the sauce made?
After the steak is fried, the pan is deglazed with a little cold water. The juices are mixed into a thick tomato sauce, which is poured around or over the steak on the platter.
How are the tomatoes plated?
Thick tomato slices are sprinkled with salt and pepper, fried in butter, and placed on each piece of steak. Sprinkle a little finely chopped parsley over when plating.

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