Danish beef patties with caramelized onions
Recipe for Danish beef patties with caramelized onionsThis is real traditional Danish food at its best. Moist ground beef patties with soft caramelized onions, potatoes, and gravy. Preferably served with danish cucumber salad and pickled beets.
Ingredients
Potatoes:
- 1 kg potatoes
- Salt
Caramelized onions:
- 4 tbsp butter
- 4 onions
- 1 tbsp sugar
- ½ tsp Salt
Beef patties:
- 800 g ground beef
- 2 tablespoons butter
- 2 tablespoons oil
- Salt to taste
- Pepper to taste
Gravy:
- Fat as well as frying residue from the pan
- 2 tbsp all-purpose flour
- 1 dl potato water
- 2.5 dl water
- ½ beef stock cube
- 1 dl whipping cream
- 1 tbsp worcestershire sauce
- 1 tsp sweet mustard
- 10 g tomato concentrate
- 1 tbsp ketchup
- 1 tbsp gravy browning
- 1 tsp salt or to taste
- 1 tsp sugar or to taste
- Pepper to taste
Instructions
Potatoes:
- In a pot, bring well-salted water to a boil. Put the potatoes in and cook them for 15 - 20 minutes, or until tender. Stick if necessary in them with a knife to check if they are finished. - The pre-cooked potatoes can be peeled or served with the skin on.
Caramelized onions:
- Once the potatoes are put in the pot, start making the onions.
- Remove the peel and cut the onions in half and then into thin slices. Melt the butter in a frying pan and add the slices of onion. Fry them over medium heat for a few minutes.
- Turn down to low heat and let the onions become soft and golden. Add sugar and salt and let them simmer on low heat until the rest of the food is done. Stir once in a while so they do not burn.
Beef patties:
- While the potatoes are cooking and when the onions are caramelizing, prepare the patties. Divide the mince into 200-gram portions and shape them into patties. Chop them with a knife on both sides, then they keep the shape during frying. - This can possibly be done in advance.
- In a large frying pan, melt the butter together with the oil over high heat, letting the butter simmer. Season the ground beef patties with salt and pepper and place them on the pan. Let them caramelize on both sides over high heat and then turn down the heat, and cook them further over medium heat until the desired core temperature is reached. - Some prefer the beef patty medium, others want it well done. Make a small cut in one of the patties and check if they are done.
- When the beef patties are cooked, take them off the pan and set them aside while you make the sauce in the pan in which the patties were fried.
Gravy:
- In the pan with the leftovers and fat from the patties, flour is now added. Let it simmer over medium heat for a few minutes while stirring. Be aware that the flour must not be burned.
- Now get water from the potatoes in the pan and whisk it until it is even and thick. Then add water, stock cube, and cream. Let the gravy simmer for a few minutes and then add Worcestershire sauce, sweet mustard, tomato concentrate, ketchup, and gravy browning.
- Let the sauce simmer for a minute. Add salt, sugar, and pepper to the pan sauce and taste. - If it becomes too thick, add more water. - If you want the sauce thicker, it can be smoothed with a little corn starch stirred into water.
- When you are satisfied with the taste and consistency of the sauce, turn down the heat and keep it warm until it is to be served.
- Serve a plate with a beef patty, potatoes, gravy, pickled beets, and Danish cucumber salad.
Nutrition
Serving: 1personCalories: 1082kcalCarbohydrates: 64gProtein: 42gFat: 74gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 215mgSodium: 1443mgPotassium: 1858mgFiber: 8gSugar: 13gVitamin A: 960IUVitamin C: 59mgCalcium: 122mgIron: 7mg
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