We've just moved to Sweden, and I am currently cooking in a furnished apartment with a minimalist kitchen, but I couldn't wait to dive into Swedish cuisine. This little gem caught my eye right away, and I'm really glad we tried it.
Biff à la Lindström isn't an ancient dish by any means, but it has become a beloved classic nonetheless. Its origins trace unanimously to an artillery captain named Henrik Lindström, whose family purchased the Hotel Witt in Kalmar, in Southeast Sweden. This dish was added to their menu shortly thereafter. Henrik Lindström was raised in Russia, which is suggested by the inclusion of chopped beets and pickles in the meat mixture, but as far as I know there isn't an analogous Russian dish. Those of you familiar with the French dish Steak Tartare will note a number of similarities in the ingredients and preparation...up to the point where these ones are dropped onto a hot skillet (although the "aller-retour" version is indeed lightly fried). Interestingly, the term "tartare" also suggests a Russian heritage, but again, no true link In any event, these days it makes a frequent appearance on Swedish restaurant menus, and is just as frequently made at home. It's very easy.
You can choose to make small patties, as I have here, or larger, more hamburger-sized patties. In fact, there's nothing at all stopping you from turning this into a burger complete with bun and condiments (I think I'll give that a go myself, in fact). If you're serving it in the classic Swedish mode, with boiled potatoes, you can also add a fried egg on top.
Biff à la Lindström
Adapted from Tasteline
Serves 4
500 grams ground beef (or mixed beef and pork)
125 mL / 1/2 cup finely chopped fresh breadcrumbs (not packed)
45 mL / 3 tablespoons cold water
1 large egg
1 teaspoon salt
1 teaspoons ground black pepper
100 mL / 1/2 small onion, finely chopped
3 cornichons, finely chopped
6 slices pickled beets, finely chopped (about 1/3 cup chopped)
2 tablespoons drained capers
1 - 2 tablespoons butter (for frying)
If desired, a cup of hot stock, broth, or water, and a spoonful of pickled beet juice to make a pan sauce.
Mix the breadcrumbs and water and let it rehydrate for about 10 minutes, while you prepare the rest of the ingredients. Finely chop the onion and sauté in a teaspoon of butter for about 2 minutes, or until softened but not browned. Remove from the heat and let cool. Beat the egg with the salt and pepper in a small bowl. Chop the cornichons, beets, and capers, and set aside.
Combine the ground meat with the cornichons, beets, and capers. Stir in the seasoned beaten egg, and then the damp breadcrumbs. Shape into 4 or 8 patties. If you can, let them stand for an hour, covered, in the fridge, for the flavours to meld.
Fry the patties in a tablespoon of butter over medium heat for (about 3 minutes per side for small ones, 6 - 8 for larger/thicker patties).
If you are making a pan sauce, remove the patties to a platter.
Whisk the stock, broth or water into the emptied frying pan. Add a spoonful of the beet juice if you like, for extra colour. Add a teaspoon or two of butter and boil, whisking until slightly thickened. Spoon over the patties on each plate.
Serve with boiled or mashed potatoes and salad or other green vegetable.