Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Roast beef with mushrooms

Roast beef that has hung for 1 to 2 weeks is salted and roasted in a hot oven for 20 to 25 minutes per kg, basted regularly with the pan juices and served with mushrooms, fried potato straws, stuffed tomatoes and salad. From Erken's Stor kokebok (1949), p. 200.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 200 (falt i det fri)

Be the first to rate

About the dish

The dish shows how much weight the book puts on hanging and maturing the meat before roasting. It could be served with several accompaniments and was a dinner-party dish.

How to make it

  1. 1

    Prepare the meat

    The roast beef should hang for 1 to 2 weeks, depending on the season, and be wiped over with a dry cloth every day. Beat the skin side with a dampened meat mallet, wipe with a cloth wrung out in hot water and rub with salt.

  2. 2

    Put in the oven

    Place the beef on a well-greased rack set in a hot roasting tin. The oven should not be too hot at first, because the fat should melt gradually before the roast browns.

  3. 3

    Roast and baste

    Baste with the pan juices every 10 minutes, but first baste the roast itself and only then add boiling water. Roasting time is 20 to 25 minutes per kg. If the beef browns too much, lay greased paper over it.

  4. 4

    Make the juices

    Strain the juices, skim off the fat and boil down.

  5. 5

    Serve

    Serve the beef with mushrooms, fried potato straws, stuffed tomatoes and salad.

  6. 6

    Note

    Note: Hanging meat for 1 to 2 weeks requires controlled cooling. Today the advice is to mature the meat in the fridge or at the butcher.

Changes from the original

The text is split into steps and written in modern language. No temperature is given for the hot roasting tin or hot oven, since the book gives no figures. A short note on maturing is added as a final step.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 200) → Modernised~67% of the text changedremovedadded
3 kg. kg roastbiff (mengden slik den står i boka). salt vann. (til å gni inn). vann (kokende, til å spe skyen). smør (til å smøre rist og papir). champignons (til servering). stekte potetstrå (til servering). fylte tomater (til servering). salat (til servering). Roastbiffen bør henge 1 å til 2 uker, avhengig av årstiden, og hver dag tørres tørkes over med et tørt kjøttklæde. Den bankes på en tørr kjøttklut hver dag. Bank skinnsiden med en fuktet biffbanker, tørkes kjøttklubbe, tørk med kjøttklæde opvridd en kjøttklut vridd opp i varmt vann, vann og inngnis gni inn med salt. Roastbiffen legges salt.. Legg roastbiffen på en godt smurt rist satt i en varm langpanne. Ovnen skal ikke være for varm fra først av, for fettet bør smelte litt efter etter litt før steken brunes. Skyen øses brunes.. Øs skyen over hvert 10de 10. minutt, men øs først må over steken øses over, og spe siden spes med kokende vann. Steketid 20—25 min. for hvert er 20 til 25 minutter per kg. Blir roastbiffen for brun, legges legg smurt papir over. Skyen siles, skummes over.. Sil skyen, skum av fettet og kokes inn. Roastbiffen serveres kok den inn.. Server roastbiffen med champignons, stekte potetstrå, fylte tomater og salat. salat.. Merk: Å la kjøtt henge i 1 til 2 uker krever kontrollert kjøling. Dagens råd er å la kjøttet modnes i kjøleskap eller hos slakteren.

Note on Modernised

Teksten er delt i steg og skrevet i moderne bokmål. «Varm langpanne» og «varm ovn» er ikke gitt noen temperatur, siden boka ikke oppgir tall. Et kort råd om modning er lagt til som siste steg.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the roast beef cook?
20 to 25 minutes for each kg.
What if the roast browns too much?
Lay greased paper over it.
What is served with it?
Mushrooms, fried potato straws, stuffed tomatoes and salad.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!