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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 202)~84% of the text changedremovedadded
1,25 kg 1 1/4 kg. biffkjøtt av okse. 100 g gr. smør (halvparten til kjøttet, resten til tomatene). 6 stk tomater (skåret i tykke skiver). 1 ts pepper. 3 ts salt. pepper salt 4 dl tomatsaus (tykk). persille (finhakket, til anretning). 0,5 dl kaldt vann (til å koke ut panna). Skjær kjøttet dl. tomatsaus. Kjøttet skjæres i skiver. Vend skivene Kjøttstykkene vendes 1 minutt i en het, tørr panne og ta dem opp.. Brun panne; optas, 50 g gr. smør i panna. Strø brunes på pannen, kjøttet strøes med blandet salt og det blandede pepper og stek det 6–8 minutter mens du vender ofte.. Strø tomatskivene med salt og pepper og stek dem stekes i resten av smøret.. Legg biffen 6—8 minutter; vendes ofte. Biffen legges op på varmt fat fat, og legg en tykk tomatskive på hvert stykke. Strø over stykke biff legges en tykk skive tomat, som først er bestrødd med pepper og salt, stekt i smør og strødd med litt finhakket persille.. Kok persille ved anretningen. En tykk tomatsaus — blandet med skyen fra pannen, som er kokt ut stekepanna med litt kaldt vann og bland skyen i den tykke tomatsausen. Hell sausen rundt koldt vann, efterat biffen er stekt — helles omkring eller over biffen på fatet. NB. Brun løken først og hold den varm i en kopp, ellers blir biffen kald, mens løken brunes.

Note on Modernised

Mål omregnet (4 dl tomatsaus), smøret er delt mellom steking av kjøtt og tomater, og persille er ført opp som egen ingrediens.

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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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