Entree: Denmark – Central Culinary Region – Hakkebøf med bløde løg (Pan-fried seasoned beef patties served with soft caramelized onions and a brown gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 1 egg
- 1/4 cup (60 ml) milk
- 1/4 cup (30 g) dry breadcrumbs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 g) butter, divided
- 1 tbsp (15 ml) neutral oil
- 2 large onions, thinly sliced
- 1 tbsp (8 g) all-purpose flour
- 1 1/4 cups (300 ml) beef stock
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 2 lb (900 g) small waxy potatoes, scrubbed (for boiling)
- Fresh parsley for garnish (optional)

Instructions

1. Combine the ground beef, egg, milk, breadcrumbs, salt, and pepper in a bowl; mix gently until just combined and form into 4 even patties about 3/4 inch (2 cm) thick.
2. Bring a pot of salted water to a boil, add potatoes, and cook until tender, about 15–20 minutes depending on size; drain and keep warm.
3. Heat 1 tbsp (15 g) butter and the oil in a large skillet over medium-high heat. Add patties and sear 3–4 minutes per side until browned and cooked through to your liking. Transfer patties to a plate and tent with foil.
4. Reduce heat to medium, add remaining 2 tbsp (30 g) butter to the skillet. Add the sliced onions and cook slowly, stirring occasionally, until soft and lightly caramelized, about 12–15 minutes.
5. Sprinkle the flour over the onions, stir and cook 1 minute to remove raw flour taste. Gradually whisk in the beef stock and Worcestershire sauce, scraping up browned bits from the pan. Simmer until slightly thickened, 3–5 minutes.
6. Return the patties to the pan with the gravy and onions, spoon gravy over them, and simmer gently 2–3 minutes to meld flavors.
7. Serve each hakkebøf topped with bløde løg and gravy alongside boiled potatoes. Garnish with chopped parsley if desired.