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.

Beef Patties in Brown Sauce

Name: Beef Patties in Brown Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 kg trimmed beef (shoulder (chuck)); 2 tsp salt; 1 tsp pepper; ginger (to taste); mace (to taste); 6 dl milk or water (5–7.5 dl, boiled and cooled); 40 g wheat flour (for the sauce); 50 g butter or fat (for frying); 50 g butter (for the sauce); 5 dl beef stock (boiled from the trimmings); 100 g beef suet (ground in if the meat is lean)

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
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
Thin the mixture
Thin gradually with cold boiled milk (or water) until the mixture is smooth.
3
Shape and brown
Shape into thick, round patties, dust lightly with flour and brown them in butter or fat in a pan.
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
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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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

Modernised → 1914 (proofread, p. 180)~83% of the text changedremovedadded

1 ~~kg renskåret oksekjøtt (bog).~~ kg. renskaaret oksekjøt, bog 2 ~~ts salt.~~ teskeer salt 1 ~~ts pepper.~~ teske pepper ingefær ~~(etter smak).~~ muskatblomme ~~(etter smak). 6 dl~~ ½—¾ 1. melk eller ~~vann (5–7,5 dl, kokt og avkjølt).~~ vand 40 g gr. hvetemel ~~(til sausen).~~ 50 g gr. smør eller fett ~~(til steking). 50 g smør (til sausen). 5 dl kjøttkraft (kokt av avskjæret). 100 g nyretalg (males med hvis kjøttet er magert). Skjær kjøttet i biter~~ ½ 1. kjøtkraft. Kjøttet skjæres og ~~kvern det 5–6 ganger. Er kjøttet magert, kvernes 100 g nyretalg med. Arbeid deigen~~ males 5 å 6 ganger, arbeides godt med ~~salt, pepper, ingefær og muskatblomme.. Spe~~ krydderierne, spædes litt om efter litt med ~~kokt, kald melk (eller vann) til deigen er smidig.. Form~~ den kokte, kolde melk, dannes i tykke, runde kaker, ~~dryss~~ som paadrysses litt ~~mel over og brun dem~~ mel, brunes i smør eller ~~fett i panne.. Brun~~ fett. 50 ~~g smør, rør inn hvetemelet,~~ gr. smør brunes, irøres melet, og ~~når det~~ naar dette er pent brunt, ~~spe med kraften~~ spædes kraften, kokt av ~~avskjæret~~ skrællingerne fra ~~kjøttet. La sausen koke opp.. Legg kakene~~ kjøttet, i. Er kjøttet magert, males 100 gr. nyretalg med. Kakerne koker i sausen ~~og la dem koke 15–20~~ 15—20 minutter. ~~Smak til med salt.~~ Salt efter smak.

Note on Modernised

Mengder er omregnet til dl og gram, «hvetemel» beholdt som hvetemel, og kraftmengden er oppgitt i dl. Krydder uten mengdeangivelse er anslått til «på knivspissen / etter smak». Fremgangsmåten er delt i trinn på moderne norsk.

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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.

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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