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
1 egg
5 - 6 slices of pickled beetroot, finely diced
1 shallot, finely minced
Olive oil

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.


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// Mike