Ingredients
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1 1/2 lb ground beef
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Salt & pepper
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2 large onions
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1/2 cup Water
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Sauce
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2 tbsp Butter
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3 tbsp Flour
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1 1/2 cup beef stock
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Salt & pepper
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a dash of Brown food coloringor any dark sauce such as dark soy sauce or Worcestershire sauce
Directions
This dish dates back to 1888. At that time, meat was chopped by hand on the many Danish cattle farms. Today, Dansk hakkebøf med bløde løg, or minced beef steak with fried onions, is very popular with Danes of all generations.
Minced beef is seasoned with salt and pepper, then fried until medium-rare or well done. A sauce is made from the pan juices and poured over the steaks, which are topped with thinly sliced caramelized onion. The dish is served with boiled potatoes and pickled beets and gherkins.
Preparation:
- Take the meat out of the fridge about 15 minutes before you want to start cooking. Shape it onto four-round hamburgers and season with salt and pepper. Fry them in butter in a large pan for about 5 minutes on each side.
- Peel and slice the onions. Put into a pan over a medium heat with a little butter and fry for a minute. Add water and simmer until the water has evaporated. Cook for 15 min further or until the onions have fully softened.
- Melt the butter slowly in a casserole. Add the flour and use a whisk to mix it for a minute or two.
- Slowly add the stock, whisking while you pour it in. Season with salt and pepper, and add just a dash of brown food coloring (or dark sauce) to get the right dark brown color. Simmer for 3 min or until thickened.
- Once the potatoes are cooked, drain and place them in a serving bowl with the remaining butter. Pour the sauce over the beef patties and place the soft onions on top. Serve the buttery potatoes on the side and season with a pinch of flaky sea salt. Garnish with the fresh parsley leaves. Serve the pickled cucumbers on the side.
