Wednesday, 10 September 2008
Recipe - Beef à la Lindström
This is a toned down version of a classic Swedish dish. The toning down consists of me omitting the capers that you'd traditionally use. The reason for that? I had forgotten about them and didn't have any at home.
As I said earlier, this is a very classic Swedish dish and those in the know still fight about just which Mr (or Mrs?) Lindström this dish is named after.
The way I made it is quite typical for how you'd make it for a normal dinner but I've seen this tarted up and presented in a very posh way as well. I guess even a simple dish like this can be freestyled.
You normally serve it with some kind of potatoes and some greens. This time I choose to serve it with mashed potatoes, sliced gherkins and a gravy that I had reduced down quite heavily until it was nice and thick.
Depending on how sweet/red you want it you can add or subtract slices of beetroot from my recipe.
This recipe yields about 6 patties. Since I didn't want to crowd the pan I kept the patties that were done first warm in the oven.
Ingredients (serves 2 - 4)
500g minced beef
5 - 6 slices of pickled beetroot, finely diced
1 shallot, finely minced
Mix the mince, egg, beetroots and shallot in a bowl. Season to taste.
Heat the oil in a pan on medium heat.
Fry the patties until nicely browned on each side and cooked to your liking.
Serve with potatoes of your liking, some vegetable(s) and a nice brown sauce or gravy.