Biff à la Lindström – beef patties with beetroot and capers
Classic Swedish beef patties with finely chopped pickled beetroot, capers and onion, which turn them a deep pinkish red. Served with boiled potatoes and a creamy pan gravy.
- 35 minTime
- 32 minHands-on
- 4Portions
- ≈ 33 krper portion
- 640kcal per portion
Ingredients for 4 portions
- 3 ½ tbspBreadcrumbs
- 1 dlCooking cream, for the mince
- 1Yellow onion
- 1 dlPickled beetroot, finely chopped
- 2 tbspCapers in brine
- 500 gBeef mince
- 1Egg
- 1 tspSalt
- to tasteBlack pepper
- 2 tbspButter, for frying
- ≈ 2 dlWater
- 1 cubeBeef stock
- 1 dlCooking cream, for the gravy
On the side
- 1 kgPotato
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Stir the breadcrumbs and cream together in a bowl and leave to swell for a few minutes. Peel and finely chop the onion, and finely chop the beetroot and capers.
- Add the mince, egg, salt and pepper to the bowl with the onion, beetroot and capers, plus a tablespoon of the beetroot pickling liquid if you like. Work into an even mixture and shape 8 patties with wet hands.
- Fry the patties in the butter in a large frying pan over a medium heat for 3–4 minutes per side, until nicely browned and cooked through. Lift them out.
- Pour the water into the pan, crumble in the stock cube and scrape up the pan juices. Add the cream and let the gravy bubble for 2–3 minutes. Season with salt and pepper.
- Drain the potatoes and serve the patties with the potatoes and gravy.
The cost is estimated from Swedish grocery prices.
