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Swedish-Style Beefsteak

Swedish beefsteak from Erken's Great Cookbook (1914): a beef mixture ground three times, stirred with egg yolk, milk, onion, and beet vinegar, with cooked potatoes and beets folded in, shaped into patties and fried in browned butter. Served with stuffed cucumbers and fried tomatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 182 (falt i det fri)

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About the dish

This "Swedish beefsteak" is really a beef patty related to the Swedish pytt and biff steak tradition, where cooked potatoes and beets are mixed into the meat mixture. The dish stands among Erken's many mixture-based dishes in the Great Cookbook (1914) and shows how leftover cooked vegetables were put to use.

How to make it

  1. 1

    Grind the meat

    Cut the meat into pieces and run it three times through a meat grinder.

  2. 2

    Stir the mixture

    Stir in the egg yolk, salt, pepper, onion, and beet vinegar. Thin with the milk a little at a time and work the mixture well.

  3. 3

    Fold in the vegetables

    Gently fold in the finely diced cooked beets and potatoes.

  4. 4

    Fry

    Shape the mixture into round patties and fry them in browned butter until cooked through and nicely browned on both sides.

  5. 5

    Serve

    Place the patties on an oblong platter and arrange stuffed cucumbers alternating with fried tomatoes around them.

Changes from the original

Measurements have been converted to modern units (2 dl of milk). The amount of salt has been reduced to 2 teaspoons, which suits modern taste (the original gives 3). Beet vinegar can be replaced with the storage brine from pickled beets.

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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. 182) → 1949 (korrekturlest, s. 213)~44% av teksten endretfjernetlagt til
1/2 y 2 kg. renskaaret kjøt renskåret kjøtt 1 eggeblomme eggeplomme 2 del. melk 3 teskeer teskjeer salt 1/2 teske y 2 teskje pepper 100 ioo gr. kokte, kolde poteter 100 ioo gr. kokte, kolde rødbeter 2 teskeer teskjeer finhakket løk 1 spiseske i spiseskje rødbeteeddik 100 gr. smør. Kjøttet skjæres op og males 3 ganger, eggeblommen, krydderierne, eggeplommen, kryd deriene, løk, rødbeteeddik og melken røres i; deigen arbeides godt. De smaat opskaarne rødbeter smått opskårne rød beter og poteter blandes forsigtig for siktig i. Deigen lages til runde kaker, som stekes i det brunede bru nede smør. Serveres paa på avlangt fat; fyldte fylte agurker lægges legges omkring vekselvis med stekte tomater.

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Frequently asked questions

What sets Swedish beefsteak apart from ordinary ground-beef patties?
Onion and beet vinegar are stirred into the mixture, and small cubes of cooked, cold beets and potatoes are gently folded in at the end. This gives color and a tangy flavor.
How is the meat handled?
1/2 kg of trimmed meat is cut up and ground 3 times. Then egg yolk, salt, pepper, onion, beet vinegar, and 2 dl of milk are stirred in, and the mixture is worked well.
How are the patties fried and served?
The mixture is shaped into round patties that are fried in 100 g of browned butter. Served on an oblong platter with stuffed cucumbers and fried tomatoes alternating around them.
Where does the recipe come from?
From Henriette Schønberg Erken's Great Cookbook (1914), page 182. It is intended for 4 servings and takes around 40 minutes.

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