Pannbiff – beef patties with fried onions and gravy

Ingredients for 4 portions

• 500 gBeef mince
• 3 ½ tbspBreadcrumbs
• 1 dlMilk
• 1Egg
• 1 tspSalt
• 1 mlBlack pepper
• 3Yellow onions, thinly sliced
• 3 tbspButter, for frying
• ≈ 2 dlWater
• 1 cubeBeef stock
• 1 dlCooking cream
• 1 tbspPlain flour
• 1 tspSoy sauce, for colour (optional)

On the side

• 1 kgPotato
• 1 dlLingonberry jam

Method

1. Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
2. Boil the potatoes until tender, about 20 minutes.
3. Stir the breadcrumbs and milk together in a bowl and leave to swell for a few minutes. Add the mince, egg, salt and pepper and work into an even mixture. Shape 8 flat patties, about 1.5 cm thick, with wet hands.
4. Fry the onions in half the butter in a large frying pan over medium heat, stirring, until soft and golden, about 10 minutes. Set aside.
5. Fry the patties in the rest of the butter in the same pan for 3–4 minutes per side, until nicely browned and cooked through. Set aside.
6. Pour the water into the pan, crumble in the stock cube and scrape up the pan juices. Whisk the flour into the cream, add it with the soy sauce and let the gravy boil for 3 minutes. Return the patties and onions to the pan to heat through.
7. Drain the potatoes and serve the patties with the onions, gravy, potatoes and lingonberry jam.

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