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Hamburger Steak

Erken's hamburger steak from 1914: this is not ground beef but pan-fried slices of beef from the round or tenderloin, topped with chopped pickle, capers, red-currant jelly and, optionally, a poached egg.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 173 (falt i det fri)

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About the dish

Hamburger steak in Erken's sense is not ground meat but slices of tender beef fried in a pan and garnished with pickle, capers, red-currant jelly and usually a poached egg.

How to make it

  1. 1

    Prepare the meat

    Pound the piece of meat while it is whole, then cut it into slices across the grain.

  2. 2

    Fry

    Brown the butter in a hot pan, put in the slices and fry them quickly. Salt and pepper after they have been turned.

  3. 3

    Garnish

    Put a little finely chopped pickle, capers and red-currant jelly on each piece.

  4. 4

    Egg

    If desired, place a poached egg on top of each piece and serve at once. The egg can also be omitted.

Changes from the original

Measurements are converted (teaspoon/tablespoon to tsp/tbsp), "forlorne egg" is explained as poached eggs, and the number of eggs is estimated at one per serving. The jam is specified as red-currant jelly as the original recommends.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 201) → Modernised~81% of the text changedremovedadded
1 kg. kg biffkjøtt (lår eller mørbrad) mørbrad). 3 teskjeer salt 1 teskje pepper ts salt. 1 agurk ts pepper. 1 spiseskje kapers stk sylteagurk (finhakket). 1 par spiseskjeer syltetøi forlorne ss kapers. 2 ss syltetøy (helst ribsgelé). 4 stk egg (posjerte, kan sløyfes). 100 gr. g smør. Kjøttet bankes, skjæres Bank kjøttstykket mens det er helt, og skjær det deretter i skiver tvers over trevlene, stekes fibrene.. Brun smøret i en het panne panne, legg i det brunede smør, saltes, pepres. Litt av den finhakkede skivene og stek dem raskt. Salt og pepre etter at de er vendt.. Legg litt finhakket agurk, kapers og syltetøi, helst rips, legges ribsgelé på hvert stykke, ovenpå her igjen stykke.. Legg eventuelt et forlorent egg; men dette posjert egg oppå hvert stykke og server straks. Egget kan også sløifes. sløyfes.

Note on Modernised

Mål er omregnet (teskje/spiseskje til ts/ss), «forlorne egg» er forklart som posjerte egg, og antallet egg er anslått til ett per porsjon. Syltetøy er presisert som ribsgelé slik originalen anbefaler.

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Frequently asked questions

Which cut should I use for hamburger steak?
The recipe specifies 1 kg of beef from the round or tenderloin. The meat is pounded and cut into slices across the grain (across the fibers) before frying.
How are the steaks fried?
They are fried in a hot pan in browned butter (100 g to 1 kg of meat) and salted and peppered along the way – 3 teaspoons of salt and 1 teaspoon of pepper for the whole amount.
What is put on the steak for garnish and flavor?
A little finely chopped pickle, capers and jam – preferably red-currant jelly/red-currant jam – is put on each piece, and on top a poached egg. The egg can be omitted if you like.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 173. It is calculated for 4 servings and takes around 40 minutes.

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