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.

Swedish-Style Beefsteak

Name: Swedish-Style Beefsteak
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g trimmed beef (sinews removed); 1 pcs egg yolk; 2 dl milk; 2 tsp salt (the original gives 3 tsp); 0.5 tsp pepper; 100 g cooked, cold potatoes (finely diced); 100 g cooked, cold beets (finely diced); 2 tsp finely chopped onion; 1 tbsp beet vinegar (brine from pickled beets); 100 g butter (for frying)

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
Grind the meat
Cut the meat into pieces and run it three times through a meat grinder.
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
Fold in the vegetables
Gently fold in the finely diced cooked beets and potatoes.
4
Fry
Shape the mixture into round patties and fry them in browned butter until cooked through and nicely browned on both sides.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 213) → Modernised~87% of the text changedremovedadded

~~y 2 kg.~~ 500 g renskåret ~~kjøtt~~ oksekjøtt (uten sener). 1 ~~eggeplomme~~ stk eggeplomme. 2 ~~del. melk 3 teskjeer salt y~~ dl melk. 2 ~~teskje pepper ioo gr.~~ ts salt (originalen oppgir 3 ts). 0,5 ts pepper. 100 g kokte, ~~kolde~~ kalde poteter ~~ioo gr.~~ (finskåret). 100 g kokte, ~~kolde~~ kalde rødbeter (finskåret). 2 ~~teskjeer~~ ts finhakket ~~løk i spiseskje rødbeteeddik~~ løk. 1 ss rødbeteddik (lake fra syltede rødbeter). 100 ~~gr. smør. Kjøttet skjæres op~~ g smør (til steking). Skjær kjøttet i biter og ~~males 3 ganger, eggeplommen, kryd deriene, løk, rødbeteeddik~~ kjør det tre ganger gjennom kjøttkvern.. Rør inn eggeplomme, salt, pepper, løk og rødbeteddik. Spe med melken ~~røres i; deigen arbeides godt. De smått opskårne rød beter~~ litt om litt og ~~poteter blandes for siktig i. Deigen lages~~ arbeid farsen godt.. Vend forsiktig inn de finskårne kokte rødbetene og potetene.. Form farsen til runde ~~kaker, som stekes~~ kaker og stek dem i ~~det bru nede smør. Serveres~~ brunet smør til de er gjennomstekte og fine på begge sider.. Legg kakene på et avlangt ~~fat;~~ fat og legg fylte agurker ~~legges omkring~~ vekselvis med stekte ~~tomater.~~ tomater rundt.

Note on Modernised

Mål er omregnet til moderne enheter (2 dl melk). Saltmengden er redusert til 2 teskjeer, som passer moderne smak (originalen oppgir 3). Rødbeteddik kan erstattes med lagringslake fra syltede rødbeter.

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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