Beefsteak a la Lindstrom
3 servings
60 minutes
A treasure of Swedish cuisine, which may have Russian roots. Why is this possible? Because in Sweden the surname Lindstrom is roughly equivalent to the Russian Ivanov. Therefore, the authorship is attributed to several Lindstroms at once. Most often, a certain Henrik Lindstrom is mentioned, who lived most of his life in St. Petersburg, and, having arrived in his homeland, told the cook at the Hotel Witt in Kalmar the recipe, which is supposedly very popular in Russia (in fact, it is not). Another story attributes the authorship to Adolf Lindstrom, a cook and navigator, an associate of Nansen. Be that as it may, "beef a la Lindstrom" is nothing more than chopped beef steak with the addition of pickled beets, which gives it a spicy taste and a crimson hue.
1
Prepare all the ingredients
2
Peel the potato and cut it into small cubes about 5 mm on each side.
- Potato: 250 g
3
Add potatoes to boiling salted water and cook until done - 4-5 minutes. Drain the water and let it cool.
- Potato: 250 g
4
Cut the pickled beetroot into the same cubes.
- Pickled beetroot: 100 g
5
Chop the onion into small cubes.
- Onion: 100 g
6
Mix the minced meat with prepared vegetables, capers, cream, and egg. Add salt, pepper, and a bit of beet marinade to achieve a pink hue and the desired thickness of the mince.
- Ground beef: 500 g
- Pickled beetroot: 100 g
- Onion: 100 g
- Capers: 20 g
- Heavy (double) cream: 60 ml
- Chicken egg: 1 piece
- Salt: to taste
- Ground white pepper: to taste
7
Heat the clarified butter in a pan.
8
Form small round patties.
9
Place them in a pan and fry on low heat until golden brown on both sides for 8-10 minutes each.
10
Serve the beefsteak with boiled potatoes and pickled cucumbers.
