Why is the meat ground twice?

Grinding twice gives a finer and more cohesive mixture that holds its shape better during frying.

What binds the patties?

Potato starch and cold water stirred into the meat provide the binding, without egg or milk.

Beef patties (oksekarbonade)

Erken & Caroline Steen (1900): trimmed beef is ground twice, mixed with potato starch, salt, pepper and cold water, shaped into small round patties and fried brown in butter or fat.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 155 (falt i det fri)

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About the dish

En enkel karbonaderett av dobbeltkvernet oksekjøtt bundet med potetmel og vann. Erken & Caroline Steens teknikk med to kniver på fuktet fjøl er typisk for hjemmelaget kjøttmat rundt 1900.

How to make it

1
Grind the meat
Cut the trimmed meat small and grind it twice.
2
Stir the mixture
Stir in the potato starch, pepper and salt, and thin with the cold water little by little.
3
Shape the patties
Shape small, round patties with two knives on a moistened board, and score them lightly on both sides with the knife.
4
Fry
Fry the patties nicely brown in butter or fat.

Changes from the original

Mengder omregnet til metrisk. «Potetesmel» modernisert til potetmel. Krydder oppgitt i ts.

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Frequently asked questions

Why is the meat ground twice?: Grinding twice gives a finer and more cohesive mixture that holds its shape better during frying.
What binds the patties?: Potato starch and cold water stirred into the meat provide the binding, without egg or milk.

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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