andrejthechef
DenmarkSteakDinner

Hakkebøf med Bløde Løg

A pan-fried minced beef steak topped with slowly browned onions and a simple pan gravy, served with boiled potatoes.

prep
15 min
cook
30 min
total
45 min
serves
4
level
easy
Hakkebøf med Bløde Løg, a dish from Traditional home cooking

Hakkebøf is a minced beef steak rather than a true steak, pan-fried until well browned and piled with onions cooked low and slow until they turn soft and sweet.

The whole dish rides on that onion cook - give it the full 20 minutes over low heat rather than rushing it on higher heat, where they brown unevenly instead of softening through.

Part of our 20 best Danish recipes list.

method

  1. Melt half the butter in a wide pan over low heat, add the onions and a pinch of sugar, and cook slowly for 20-25 minutes, stirring occasionally, until soft and deep golden brown.

  2. Season the minced beef with salt and pepper and shape into 4 wide, flat patties, pressing a shallow dimple in the centre of each so they cook flat.

  3. Push the onions to one side of the pan or transfer them out; add the remaining butter and fry the patties over medium-high heat, 3-4 minutes per side, until well browned but still juicy.

  4. Remove the patties and onions, add the flour to the pan, and cook 1 minute, scraping up the browned bits.

  5. Whisk in the beef stock and simmer 3-4 minutes until it thickens into a light gravy.

  6. Return the onions to warm through, then serve the patties topped with the onions and gravy, alongside boiled potatoes.

chef's tips

  • The onions need a genuinely slow cook - 20 minutes minimum over low heat - to turn soft and sweet rather than just translucent; rushing this is the most common mistake.
  • Pressing a dimple into the centre of each patty stops it from puffing into a dome as it cooks, so it browns evenly and flat.