Entree: Denmark – Copenhagen & Zealand – Hakkebøf (Pan-fried seasoned ground beef patties typically served with onion gravy and boiled potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 50 min

Ingredients

- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, approx. 4 oz (110 g)
- 1 large egg
- 1/4 cup (60 ml) milk
- 1/4 cup (30 g) fresh breadcrumbs
- 1 tsp (6 g) coarse salt
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 g) unsalted butter, plus 1 tbsp (15 g) for gravy
- 2 tbsp (16 g) all-purpose flour, for dredging patties
- 1 1/2 cups (360 ml) beef stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 lb (450 g) small new potatoes, scrubbed (to serve)
- 8 oz (225 g) pickled beets (jarred or homemade) (to serve)
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine ground beef, half the chopped onion, egg, milk, breadcrumbs, salt, and pepper. Mix gently until just combined; do not overwork.
2. Divide mixture into 4 even portions and form into flat round patties about 3/4 inch (1.91 cm) thick.
3. Heat 2 tbsp (30 g) butter in a large skillet over medium-high heat. Dredge each patty lightly in 2 tbsp (16 g) flour, shaking off excess.
4. Fry patties 3–4 minutes per side until deeply browned. Remove patties to a plate and keep warm.
5. In the same skillet add remaining 1 tbsp (15 g) butter and the remaining chopped onion. Sauté over medium heat until softened and golden, about 4–6 minutes.
6. Stir 1–2 tbsp (8–16 g) flour into the onions and cook 1 minute. Gradually whisk in 1 1/2 cups (360 ml) beef stock and 1 tsp (5 ml) Worcestershire sauce; simmer until gravy thickens, 4–5 minutes. Season to taste with salt and pepper.
7. Return patties to the skillet and spoon gravy over them; simmer 2–3 minutes to finish cooking through.
8. Meanwhile boil potatoes in salted water until tender, about 12–15 minutes. Drain.
9. Serve patties with onion gravy, boiled potatoes, and pickled beets. Garnish with chopped parsley if desired.

1. In a bowl combine ground beef, half the chopped onion, egg, milk, breadcrumbs, salt, and pepper. Mix gently until just combined; do not overwork.
2. Divide mixture into 4 even portions and form into flat round patties about 3/4 inch thick.
3. Heat 2 tbsp (30 g) butter in a large skillet over medium-high heat. Dredge each patty lightly in 2 tbsp (16 g) flour, shaking off excess.
4. Fry patties 3–4 minutes per side until deeply browned. Remove patties to a plate and keep warm.
5. In the same skillet add remaining 1 tbsp (15 g) butter and the remaining chopped onion. Sauté over medium heat until softened and golden, about 4–6 minutes.
6. Stir 1–2 tbsp (8–16 g) flour into the onions and cook 1 minute. Gradually whisk in 1 1/2 cups (360 ml) beef stock and 1 tsp (5 ml) Worcestershire sauce; simmer until gravy thickens, 4–5 minutes. Season to taste with salt and pepper.
7. Return patties to the skillet and spoon gravy over them; simmer 2–3 minutes to finish cooking through.
8. Meanwhile boil potatoes in salted water until tender, about 12–15 minutes. Drain.
9. Serve patties with onion gravy, boiled potatoes, and pickled beets. Garnish with chopped parsley if desired.