Entree: Denmark – Jutland – Hakkebøf med Bløde Løg (Pan-fried Danish beef patties topped with soft, butter-steeped onions and brown gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 1 small yellow onion, finely grated, about 1/2 cup (80 ml) grated (for mixing)
- 1 large egg
- 1/4 cup (60 ml) milk
- 1/4 cup (30 g) plain dry breadcrumbs
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) butter (for frying patties)
- 2 tbsp (30 ml) vegetable oil (for frying patties)
- 2 large onions, thinly sliced, about 2 cups (300 g) (for bløde løg)
- 2 tbsp (30 g) butter (for softening onions)
- 1 tbsp (8 g) all-purpose flour (for gravy)
- 1 1/2 cups (360 ml) beef stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and pepper to taste
- 1 lb (450 g) small boiling potatoes, scrubbed (to serve)
- Fresh parsley, chopped, 1 tbsp (about 4 g) (optional garnish)

Instructions

1. In a bowl combine ground beef, grated onion (for mixing), egg, milk, breadcrumbs, salt, and pepper. Mix gently until just combined; form into 4 evenly sized patties.
2. Heat 2 tbsp butter and 2 tbsp oil in a large skillet over medium-high heat. When hot, add patties and sear 3–4 minutes per side until well browned and cooked through (internal temperature about 160°F / 71°C). Remove patties and keep warm.
3. Meanwhile, boil potatoes in salted water until tender, about 12–15 minutes. Drain and keep warm.
4. In the same skillet, reduce heat to medium and add 2 tbsp butter. Add the thinly sliced onions and cook slowly, stirring often, until very soft and starting to caramelize, about 15–20 minutes. Sprinkle 1 tbsp flour over the onions and stir 1 minute to cook the raw flour taste.
5. Gradually pour in the beef stock while stirring to form a smooth gravy. Add Worcestershire sauce and sugar if using. Simmer 3–5 minutes until slightly thickened. Season with salt and pepper to taste.
6. Return the patties to the skillet and spoon the onion gravy over them. Let everything warm together 1–2 minutes so flavors meld.
7. Serve each hakkebøf topped with generous bløde løg and gravy alongside boiled potatoes. Garnish with chopped parsley if desired.