Oven-baked Danish beef patties (hakkebøffer) with leek, mushrooms and bacon

Hakkebøffer i fad - Opskrift med porre, svampe og bacon

Oven-baked Danish beef patties (hakkebøffer) with leek, mushrooms and bacon

Recipe for juicy oven-baked Danish beef patties (hakkebøffer) in a creamy sauce with white wine, bacon, leek and mushrooms.

Course Main course

Cuisine Danish

Nøgleord Danish food, Grandma's cooking, Oven-baked beef patties

Total Time 45

Servings people

Calories 1002kcal

Ingredients

800 g minced beef
200 g bacon, cut into thin strips
250 g chestnut mushrooms, sliced
1 leek, sliced into rings – reserve the green tops
1 onion, roughly chopped
3 cloves garlic, grated or crushed
250 ml whipping cream (38% fat), or cooking cream
200 ml stock, beef or chicken
150 ml white wine (can be left out – add 50 ml extra stock instead)
25 g butter
2 tbsp plain flour
Salt and pepper
Spring onion and parsley to finish, optional

Instructions

Shape the meat into 4 equal-sized patties and season with salt and pepper.
Melt the butter in a frying pan and fry the patties over a high heat until nicely browned on both sides. They should not be cooked through in the pan – they will finish cooking in the oven. Transfer the patties to a plate, or to an ovenproof dish if you are going to bake the dish in one, and set aside.
I cooked the whole dish in my ovenproof frying pan, so I simply set the patties aside on a plate.
Fry the bacon in the fat left in the pan until it is golden and lightly crisp.
Then add the mushrooms and fry over a good high heat until they have released some of their liquid.
Add the onion, garlic and leek and fry for a couple of minutes more. Season with freshly ground pepper and a little salt.
Keep the green tops of the leek, slice them into rings and stir them into the sauce just before it goes into the oven, so they keep their fresh colour.
Sprinkle over the plain flour and stir it in well, then pour in the white wine and let it reduce.
Add the stock and cream and let the sauce simmer gently for about 5 minutes.
Season the sauce with salt and pepper, bearing in mind that the patties will release some seasoning and juices too, and finally stir in the green leek tops.
Turn off the heat and nestle the patties into the sauce – you can either cover them completely with sauce or leave the tops exposed.
If you are baking the dish in an ovenproof dish, simply pour the sauce around the patties – the method is exactly the same.
Bake in a preheated oven at 200°C (conventional oven, top and bottom heat) for about 15-20 minutes, depending on the thickness of the patties and how well done you like them.
Top with finely sliced spring onion and parsley, and serve with rice, pasta, potatoes, mash or similar.

Nutrition