Pariserbøf – a Danish classic of minced beef, white bread and a generous spread of accompaniments.
We love pariserbøf in our house, and this time Jes has been allowed to “guest blog” with his take on it.
A classic pariserbøf with a little twist: here the meat is wrapped around the bread, and then cooked either on the barbecue or in a frying pan.
When Jes was young – a really young lad – he worked at Nanna’s Stue on Fanø, where they always made their pariserbøffer this way.
When pariserbøf is on the menu here, we serve it with every one of the accompaniments, but of course you can do as you prefer.
A pariserbøf in our house is also a hefty 200 grams – if that sounds like too much, you can easily make them smaller. Just cut the bread to fit the size of the patty.
Pariserbøf a la Gourministeriet
Ingredients
- 800 g minced beef
- 4 slices white bread
- Salt and pepper
To serve
- 4 egg yolks
- 1 red onion, finely chopped
- Pickled gherkins, diced
- Pickled beetroot, diced
- Capers
- Horseradish
- Piccalilli (optional)
Method
- Start by working the mince together well with your hands, so the strands from the grinder disappear.*If you buy your minced beef from a butcher, this is usually not necessary.
- Divide the meat into 4 equal pieces and shape them into 4 large, thin patties.
- Lay a slice of bread on each patty and shape the meat around the bread, so that only the underside of the bread is visible. Season with salt and pepper.*If the slices of bread are too big, simply trim them to size.
- Fry the pariserbøffer over a good high heat – meat side first, then bread side – until cooked to your liking. Turn the heat down a little once they have taken on colour but are not yet cooked through.You can fry them in butter in a frying pan, or brush the bread with oil and cook them on the barbecue.
- Serve the pariserbøffer with an egg yolk on top and a little of each accompaniment.
Nutrition
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