Hakkeböf Danish

Summary

Ingredients

• 400 g minced beef
• 3 large onion (s)
• 1 cup whipped cream
• Pepper, plenty
• salt
• Sugar - Kulör for coloring the sauce
• fat

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Instructions

1. Shape the 400 g minced beef into 4 equal patties (round or square). Using a knife, score the top of each with a diamond pattern.
2. Generously season both sides of each beef patty with salt and plenty of pepper.
3. Peel the 3 onions and cut into whole or half rings.
4. Heat the fat in a pan over medium-high heat. Add the onions and sauté for 5–7 minutes until light brown. Add a pinch of salt.
5. Remove the onions from the pan and set aside.
6. In the same pan over medium-high heat, fry the beef patties for 3–4 minutes per side until deeply browned. Reduce heat to medium and cook another 2–3 minutes per side until the internal temperature reaches 63 °C (145 °F) for medium, or longer for well done.
7. Transfer the beef patties to a warm plate.
8. Return the onions to the pan over medium heat. Heat for 1 minute, then add the whipped cream. Stir to create a creamy sauce. Add Kulör a few drops at a time until the sauce reaches your desired brown color.
9. Pour the sauce with the onions over the warm beef patties.
10. Serve with boiled potatoes and Danish sweet cucumber salad.