Classic Biff Rydberg
Cooking Time1 h
Ingredients8
DifficultyMedium
Ryggbiff, potatoes and onions get to play the lead role in this more elegant pyttipannan. The simple setup does a lot for the feeling, and if you want to serve it as you did in 1911, put the meat in the middle, the onion in a ring around and the potato at the top of the barrel. Raw egg yolk and mustard side by side if putting the dot over in.
Categories
Main courseDinnerVickingCuisines
Yields
4ServingsCooking Methods
Steered
Ingredients
4 servings
- Step: 18 pc big potatoes
- Step: 2600 g back beef or oxfile
- Step: 33 pc yellow bulbs
- Step: 41/2 pc pot of parsley
- Step: 55 msk butter
- Step: 63 msk oil
- Step: 7salt
- Step: 8white pepper
Instructions
- Step: 1Put the oven at 75°C.
- Step: 2Scale and cut the potatoes and meat in about 1 cm large dice. Wash the potatoes in cold water to get rid of the starch. Let the potato run off properly in a pigeon stroke.
- Step: 3Scale and chop the onions. Hack the parsley fine
- Step: 4Stoke the potatoes in rounds in 2 msk of butter and 2 msk of the oil (for 4 ports) in a pan of medium heat until they become golden brown and soft inside, spice with salt and pepper. Add up on an oven-safe serving bar and keep warm in the oven.
- Step: 5Stick the onion slowly in 2 msk of the butter until it is soft and begins to get paint. Spice with salt and pepper. Put up next to the potatoes.
- Step: 6Increase the heat so that the boiler becomes warm. Spice the meat pieces with salt and pepper. Speak fast in rounds in the rest of the butter and oil until the pieces are brown on the outside and pink inside. Add up to the barrel next to onions and potatoes.
- Step: 7Slow over the parsley.
- Step: 8For serving: Serve with raw eggs and mustards.
Näring
| Calories | 695kcal |
|---|---|
| Carbohydrates | 46g |
| Fat | 37g |
| Protein | 42g |
| Serving Size | 4serving |
Comments