Beef Lindström
Biff a la Lindström, a food associated with Sweden. The food itself is believed to have originated in Russia but was invented by a Swedish chef in St. Petersburg in the late 19th century. In any case, it is a delicious dish that has found its way on the Estonian menu and these cutlets are also sold in stores as a packaged product. They are also delicious when bought from the store, but it seems to me that if you prepare the food yourself, you can make it much tastier. If you have some time, you can prepare them for lunch. The main ingredients in the current recipes are minced beef, pickled beets, and capers. This combination gives the food a very pleasant taste and beet, and the use of this marinade gives the cutlets juiciness. Today, Lindström cutlets are served with fried bull’s eye eggs.
Preparation time: 20 min preparation, 10-15 min frying
Level: easy
Serves: for two to four
Ingredients:
500 g of minced beef. However, I used minced beef and pork, the result is not so rigid and I would recommend this combination
2 eggs
Also, one more egg to serve for each cutlet if there is a desire to serve it as it is common today. Smaller eggs are ideal for that
4 tablespoons sour cream
4 tablespoons pickled beets, cut into small cubes. If pickled beets are not available in the store, use regular beets, add 10% vinegar before and keep for an hour before use.
1 medium onion, chopped
1-2 tablespoons of capers, depending on taste and desire
1-2 tablespoons beetroot marinade
Salt and black pepper for seasoning
For frying cooking oil
Preparation:
1. Chop the onion and cut the beets into about 3-4 mm cubes. The store also sells pre-cut salad beet in jars, which fits perfectly. If it needs to be marinated, add 10% vinegar and keep for about 1 hour until the taste is absorbed.
2. In a bowl, combine minced meat, salt, pepper, beets, beetroot, capers, eggs, and sour cream
3. In a thick-bottomed pan, heat a few tablespoons or more of cooking oil, form cutlet dough into the balls, press flat between your hands, and fry over medium heat until the cutlets are nicely browned and ready.
4. Fry in the second pan as many bull’s eye eggs as there are cutlets and lift one bull’s eye egg over each cutlet. If you want to make small cutlets, the bull’s eye eggs made of quail eggs are ideal.
I served food with roasted carrots and Brussels sprouts. The food is ideal, for example, with mashed potato
Ready !!
