Ground beef with soft onions, gravy, potatoes and fresh cucumber salad

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Published on Jan 23, 2023

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Mince steak is probably on most Danes' top 10 list of life dishes. At least it is on mine. It is not rocket science to make a mince steak, but there may still be some details that you can sacrifice a little extra time on. (Recipe below) Ground beef with soft onions and cucumber salad 4 people For base: 1 large shallot 1-2 carrots A sprig of parsley A sprig of thyme 2 bay leaves 2 tbsp olive oil 1 small tbsp concentrated tomato puree 1 tbsp sherry vinegar (possibly a little more to taste ) 8 dl beef broth (liquid concentrated mixed with water) Finely chop the onion and carrots. Fry them in a little oil in a pan. Add parsley, thyme and bay leaves and cook for a few more minutes. Add the tomato puree and roast it for a minute. Add sherry vinegar and almost cook it off. Add the beef broth and let the stock simmer until there is approx. 4-5 dl left. Strain the stock into a bowl and discard the contents of the sieve. For steaks and sauce: Approx. 700 g minced beef with a fat percentage of approx. 20. (E.g. minced pork loin and brisket) 4 onions Butter and oil Salt and pepper 1 - 1 1/2 tablespoons flour 2 dl cream A splash of English sauce A splash of soy Color A little sugar Salt and pepper Cut the onions in half and cut them then in thin slices. Fry them golden and soft in butter and oil. Give them a little salt in the beginning, it helps them shed the moisture. When the onions are ready, remove them from the pan and put them through a small sieve. Keep the sieve over the pan and press with a ladle so that most of the fat smokes back into the pan. Set the onions aside and keep them warm. Form the minced meat into four patties. Season them with salt and pepper and fry them in the fat in the onion pan. Give them 3-4 minutes on each side at even heat. Then remove them from the pan and keep them warm. Then make the sauce in the pan: sprinkle the flour into the fat and let it cook while stirring. Add the stock while whipping. Add cream and let it boil. Give the sauce an appropriate amount of colour, and then season it with salt and pepper, a little English sauce, a splash of soy, a little sugar and possibly a few drops of sherry vinegar if it lacks a little acid. Put the steaks back in the pan and let them bask in the sauce for a few minutes. Put the soft onions on top of the steaks. Serve with boiled potatoes tossed in a little butter and finely chopped parsley, as well as fresh cucumber salad. Cucumber salad: 1 large cucumber 3 dl stock vinegar 2 dl water 1-2 dl sugar (to taste) 1 teaspoon salt Plenty of freshly ground pepper Cut the cucumber into thin slices - possibly on the raw food star. Put the cucumber slices in a bowl and let them soak for an hour with a little salt. Mix vinegar and water and dissolve sugar and salt in the mixture. Grind plenty of pepper in the sheet. When the cucumber slices have soaked in salt, wring them out of the juice and put them in the salad. Refrigerate the cucumber salad, preferably for a few hours before eating.

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