Description
The classic Swedish “leftover” dish can actually be rather elegant
Ingredients
Scale
- 6 Diced potatoes
- 2 Diced onions
- 2 Diced carrots
- 2 Diced parsnips
- 2 Tablespoons of organic butter
- 1 1/2 Ib good beef
- 4 Free range eggs
- 1/3 Cup chicken stock
- Pickled beetroot
- Strong mustard
- Salt
- Pepper
Instructions
- Cut the beef into dices of about 1/2 inch squared.
- Gently fry the onions in a little butter until golden. Set aside.
- Fry the diced potatoes carrots and parsnips in butter for 8-10 minutes over medium heat. Add the chicken stock. When the stock has boiled in/evaporated completely, turn the heat up for 2-3 minutes or until the vegetables are golden and crispy on the outside.
- In a separate – very hot skillet – fry the beef quickly until browned but not well-done.
- Add the vegetables and onion to the beef (for an extra decadent version, also add 1/4 cup of cream) and cook together for about a minute. Season with salt and a good amount of freshly ground black pepper.
- Serve with fried eggs, beetroot and some good mustard. Garnish with chopped chives.
- Prep Time: 15 mins
- Cook Time: 25 mins