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Beef patties with soft onions and gravy
( 2 adults and 2 kids )
- 2 onion
- 200 gramsmushrooms
- 600 gramspotatoes
- 500 gramsbeef mince
- 200 mlsingle cream 8%- or milk
- 300 mlpotato water
- 1 cubebeef stock
- 2 tbspcorn flour
- 1 red bell pepper
- 1 yellow bell pepper
- gravy browning
- olive oil
- acacia honey*
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About the recipe
It's time for another true Danish classic! Juicy beef patties with soft onions, spuds and gravy - see, we're not so different after all! Easy to make, and absolutely delicious. We've added some sautéed mushrooms and snack veggies to the traditional version, but we hardly imagine you'll hold that against us. Enjoy!
1. Slice the onions. Cook in some oil on the pan over medium heat. They need a while to start browning and go soft - so put them on first. Season with salt and pepper, and an optional dash of honey.
2. Clean and wash the mushrooms and halve them. Wash or peel the potatoes and cook in a pot of salted water. Depending on the size of the spuds, they'll need 10-20 minutes. Give one a poke with a fork - when they feel just about tender and let go of the fork, they're ready. Save the water from the spuds - you'll need it for the gravy!
3. Shape the mince into patties and season with salt and pepper. Sear on a pan in some butter and oil, until cooked to your liking. Once the patties are cooked, remove from the pan - no cleaning the pan - and cover. Now roast washed mushrooms for a couple of minutes on the pan and if needed, add more fats to keep them from burning.
4. Once the mushrooms are done, pour single cream or milk and potato water onto the pan along with a crumbled stock cube, and bring to the boil over low heat while stirring continuously. Stir some corn flour into a cup of water and pour the mix onto the pan little by little, until the gravy has the consistency you prefer. Add gravy browning until it's the exact shade of brown you remember from your Nan's house. Season with salt and pepper, and optionally some honey and lemon juice.
5. Serve the beef patties with soft onions and mushrooms on top, spuds, plenty of gravy (we're not talking about 'sauce' here, this is proper gravy, and there's plenty of it!) and rinsed, cleaned bell peppers cut into sticks. If you have some herbs in the kitchen, and want to look a bit fancy, chop some up and sprinkle on top. Enjoy!
Some stock cubes can be quite hard pressed. In that case, it's a good idea to crumble them and dissolve with some boiling water before pouring it into the sauce.