– Photo By Mads Damgaard
Time for a Swedish legend to appear on Honest Cooking. Welcome Mr Lindström and his famous and elegant beetrot-infused beef patties to centre stage. Beef A La Lindström is actually thought to have Russian roots (the originator Henrik Lindström grew up in S:t Petersburg), and you can certainly trace the use of beetroots and capers in the meat to eastern- and central european cooking. But today Beef A La Lindström is considered to be an ultra classic Swedish dish, and at the Witt Hotel in Kalmar where Mr Lindström first introduced it about 100 years ago it’s still on the menu every day.
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Dinner Time: Beef A La Lindström
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Beef A La Lindström is a classic Swedish dish featuring savory beef patties infused with beetroots and capers, offering a unique blend of flavors with a hint of Russian influence.
Ingredients
Beef patties
- 1 Ib (450g) of ground beef
- 1/4 Ib (115g) of ground pork
- 1 Anchovy fillet, finely chopped
- 4 Free range egg yolks
- 2 tbsp (30 ml) of capers, chopped
- 3 tbsp (45 ml) of pickled beetroot, finely diced
- 1 Large potato, boiled and finely diced
- 1 Onion, finely chopped
- 1 tbsp (15 ml) of mustard
- Salt & pepper
- Organic butter for frying
To serve
- 8 Potatoes
- 4 Free range eggs
- Organic butter for frying, and for thickening the sauce
- 1/2 cup (1,25dl) of good beef stock
- Salt & black pepper
- Chives for garnish
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, finely chopped anchovy fillet, egg yolks, chopped capers, and finely chopped pickled beetroot. Mix until all ingredients are well incorporated.
- Season the mixture with salt and pepper to taste.
- Divide the mixture into four equal portions and shape each portion into a large patty.
- Heat butter in a frying pan over medium heat. Once the butter is melted and sizzling, add the patties to the pan.
- Fry the patties for about 5-7 minutes on each side, or until they are cooked through and have a nice golden-brown crust.
- Remove the patties from the pan and let them rest for a few minutes before serving.
Notes
- For a more traditional taste, ensure to use pickled beetroots and not fresh ones.
- Serve the patties with boiled potatoes or a fresh salad for a complete meal.
- These patties can be stored in the refrigerator for up to 2 days and reheated gently in a pan.
- If you prefer a spicier flavor, add a pinch of cayenne pepper to the mixture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 patty
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 24
- Carbohydrates: 5
- Fiber: 1
- Protein: 28
- Cholesterol: 220
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Frequently Asked Questions
Where does Beef à la Lindström come from, and why is it considered Swedish if it has Russian roots?
The article explains that the dish is thought to have Russian origins — its creator, Henrik Lindström, grew up in St. Petersburg — which accounts for the Eastern European-style use of beetroot and capers in the meat. Despite those roots, it has been served at the Witt Hotel in Kalmar, Sweden, where Lindström first introduced it about 100 years ago, and is now considered an ultra-classic Swedish dish. 
Why is there a mix of ground beef and ground pork in the patties?
The recipe calls for 1 lb (450 g) of ground beef combined with 1/4 lb (115 g) of ground pork. The pork adds fat and a slightly sweeter flavor, helping the patties stay moist and tender when fried in butter, while the beef provides the bulk and savory depth.
Do I need to use pickled beetroot, or can I use fresh?
The notes specifically say to use pickled beetroot, not fresh, for a more traditional taste. Fresh beets are earthier and less tangy; the 3 tbsp of finely diced pickled beetroot used here contributes both color and a gentle vinegar note that is central to the classic Lindström flavor profile.
I thinly slice a large onion, suite in butter until caramelized, add two tbls. Of beet juice, cook until reduced, and serve on top of the beef patties. Hmmmm!
Where can you find the ingredients not available in local food stores? Ron Palmquist