Shape the ground beef into 4 equal pieces into 4 meatballs. Either round or optionally square. Score the top with a knife so that a diamond pattern is created (looks nicer).
Now pepper and salt the steaks vigorously on both sides. You shouldn`t skimp here either, since the hack is unseasoned inside.
Now peel the onions and cut into whole or half rings.
Heat the fat in the pan and sauté the onions until they have a nice, light brown color, add a little salt.
Now remove the onions from the pan and set aside.
Now the mince steaks (Hakkeböfs) with additional. Fry the fat vigorously on both sides in the same pan where the onions were fried. When both sides are nice and brown (not black), turn the temperature down a little and fry for a few minutes on both sides until they are medium through (of course, well done).
Then take out the Hakkeböfs and keep them warm on a plate or platter.
Now put the onions back in the same pan and heat. The onions are extinguished after 1 minute with the cream or milk. The sauce becomes creamy on its own. The Danes always use Kulör to give the sauce a nice brown color. There is caramel in the supermarket for this. If you want to bring this Madkulör from Denmark, you can buy it for a few crowns in every supermarket. Add a few drops of caramel to the sauce until the desired color is achieved.
Now pour the sauce with the onions over the still warm Hakkeböf. Finished. If there is not enough sauce, it can be extended with a little meat broth.
In addition, the Danes traditionally eat boiled potatoes and Danish sweet cucumber salad.
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