Entree: Sweden – Stockholm & Central Sweden – Biff à la Lindström (Pan-fried beef patties mixed with beets and capers, served with mashed potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 15 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 1 small cooked beet, about 4 oz (115 g), grated or finely diced
- 1 small onion, about 3 oz (85 g), finely chopped
- 1/4 cup (30 g) fresh breadcrumbs
- 1 large egg
- 1 tbsp (15 g) drained capers, roughly chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 g) butter plus 2 tbsp (30 ml) vegetable oil for frying
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- Lingonberry jam, to serve (about 1/4 cup / 80 g), optional

For the mashed potatoes:
- 1.5 lb (680 g) potatoes, peeled and cut into chunks
- 4 tbsp (60 g) butter
- 1/2 cup (120 ml) milk, warmed
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) white or black pepper

Instructions

1. Place the potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender, about 15–18 minutes. Drain and return to the pot.
2. Meanwhile, in a bowl combine the ground beef, grated beet, chopped onion, breadcrumbs, egg, chopped capers, 1 tsp salt and 1/2 tsp pepper. Mix gently until just combined; avoid overworking the meat. Form into 6 evenly sized patties (about 3/4 in / 2 cm thick).
3. Chill the patties in the refrigerator for 10–15 minutes to help them keep their shape.
4. Heat 2 tbsp butter and 2 tbsp vegetable oil in a large skillet over medium heat. Fry the patties 3–4 minutes per side, or until well browned and cooked through (internal temperature 160°F / 71°C). Transfer to a warm plate and keep covered.
5. Mash the drained potatoes with 4 tbsp butter and warmed milk until smooth; season with 1 tsp salt and 1/4 tsp pepper, adjust to taste.
6. Serve the Biff à la Lindström patties on a mound of mashed potatoes, garnish with chopped parsley and lingonberry jam on the side.