Biff a la Lindstrom

Most people think of smorgasbord and meatballs when they think of Swedish food. But the cuisine of Sweden also includes hamburgers. They are, however, hamburgers with a difference, as this recipe for Biff a la Lindstrom (BEEF ah lah leend- STREWM) shows, and they may be served topped with fried eggs.

4 SERVINGS

1 ½ oz. butter

1 onion, finely chopped

1 ½ lb. lean minced beef

1 small egg

1 tablespoon capers, drained and finely chopped teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

2 teaspoons white vinegar

1 tablespoons double cream

1 tablespoons very finely chopped beetroot

1 ½ tablespoons vegetable oil

In a small pan, melt

1 tablespoon of butter over moderate heat. When the foam subsides, add the onion and fry it for

5 minutes, or until it is soft.

Put the onion in a large mixing bowl. Add the meat, egg, capers, paprika, salt pepper and vinegar. Mix well together with your hands. Moisten with the cream, stir in the chopped beetroot and shape the mixture into 4 large, round patties.

In a large, deep frying-pan gently heat the remaining butter and the oil. When the butter foam subsides, add the patties. Cook over moderate heat for 7 minutes on each side, or until they are deep brown on the outside.

Remove the hamburgers from the pan, drain well on kitchen paper towels, place them on a warmed serving dish and serve at once.

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