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Beef Patties in Brown Sauce

Oksekarbonade from Erken 1914: 1 kg beef shoulder is ground 5–6 times, seasoned with salt, pepper, ginger and mace, thinned with cold boiled milk, shaped into thick patties that are dusted with flour and browned. A brown sauce of 50 g butter, 40 g flour and about 5 dl stock; the patties simmer 15–20 minutes in the sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 180 (falt i det fri)

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About the dish

Oksekarbonade in Erken's sense are thick, finely ground meat patties that are browned and then simmered in a brown sauce made from stock of the meat trimmings. Ginger and mace were common seasonings for beef in Norwegian cookbooks around 1900.

How to make it

  1. 1

    Grind and season

    Cut the meat into pieces and grind it 5–6 times. If the meat is lean, grind in 100 g beef suet. Work the mixture well with salt, pepper, ginger and mace.

  2. 2

    Thin the mixture

    Thin gradually with cold boiled milk (or water) until the mixture is smooth.

  3. 3

    Shape and brown

    Shape into thick, round patties, dust lightly with flour and brown them in butter or fat in a pan.

  4. 4

    Make the sauce

    Brown 50 g butter, stir in the wheat flour, and once it is nicely browned, thin with the stock boiled from the meat trimmings. Bring the sauce to a boil.

  5. 5

    Finish by simmering

    Place the patties in the sauce and let them simmer 15–20 minutes. Season with salt.

Changes from the original

Quantities are converted to dl and grams, "wheat flour" is kept as wheat flour, and the amount of stock is given in dl. Spices without a stated quantity are estimated as "a pinch / to taste." The method is broken into steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 180) → 1949 (korrekturlest, s. 209)~84% av teksten endretfjernetlagt til
Oksekarbonade. 1 kg. renskaaret oksekjøt, bog renskåret kjøtt 125 gr. nyretalg eller flesk ca. 1/2 l. koldt vann 10 gr. potetesmel 2 teskeer teskjeer salt 1 teske teskje pepper ingefær muskatblomme ½—¾ 1. melk eller vand 40 gr. hvetemel 50 100 gr. smør eller fett ½ 1. kjøtkraft. fett. Kjøttet og talgen eller flesket skjæres smått og males 5 å 6 2 ganger, arbeides godt med krydderierne, spædes potetesmelet, pepper og salt røres i, ispes vannet litt efter litt med litt. På den kokte, kolde melk, fuktede fjel dannes nu med 2 kniver, dyppet i tykke, koldt vann, små runde kaker, som paadrysses litt mel, brunes disse hakkes på begge sider med kniven. Stekes pent brune i smør eller fett. 50 gr. smør brunes, irøres melet, Løk brunes og naar dette er pent brunt, spædes kraften, kokt serveres på samme fat. (Se regler for steking av skrællingerne fra kjøttet, i. Er kjøttet magert, males 100 gr. nyretalg med. Kakerne koker i sausen 15—20 minutter. Salt efter smak. kjøtt.)

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Frequently asked questions

Which cut of meat is used?
1 kg trimmed beef shoulder. If the meat is lean, grind 100 g beef suet into the mixture.
How many times should the meat be ground?
The meat is cut up and ground 5–6 times, then worked well with the spices and thinned gradually with cold boiled milk (½–¾ liter milk or water).
How long should the patties cook?
The patties are first browned in butter or fat, then simmered 15–20 minutes in the sauce.
How is the sauce made?
50 g butter is browned, 40 g wheat flour is stirred in, and once the flour is nicely browned it is thinned with ½ liter beef stock boiled from the meat trimmings. Salt to taste.

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