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Hakkebøf – Danish beef patties with soft onions

Hakkebøf – Danish beef patties with soft onions

Pan-fried beef patties topped with soft onions and gravy, with potatoes, peas and carrots and quick-pickled beetroot: Denmark's quick, honest dinner.

45 min
total
4
people
568
calories per serving

Per serving

37 g
Protein
54 g
Carbs
19 g
Fat

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Ingredients

4
  • 250 g
    Ground beef 15% fat
  • 250 g
    Ground beef 5% fat
  • 0.5 tsp
    Salt
  • 1 pinch
    Black pepper ground
  • 3 pc
    Onion
  • 10 g
    Butter
  • 1 tbsp
    Rapeseed oil
  • 300 ml
    Beef stock
  • 15 g
    Flour
  • 800 g
    Potato
  • 200 g
    Green peas
  • 200 g
    Carrot
  • 200 g
    Red beet
  • 2 tbsp
    Vinegar

Allergens

milkgluten
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Boil the beetroot, slice it and splash with vinegar. Boil the potatoes, then the peas and carrots.

  2. Shape 4 patties from the mince with salt and pepper. Fry 3–4 minutes per side in the oil and keep warm.

  3. Soften the sliced onions in the butter for 10 minutes, sprinkle in the flour, add the stock and simmer until thick. Serve the patties smothered in onions.

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Chef's tips

  • •Season the meat just before shaping so the patties stay tender.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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