A very traditional Danish dinner dish! Millionbøf is easy to make for small meals or for a family get together. Most adults as well as children like it. My family usually eat every drop of this dish and usually ask for seconds.
Below we prepare millionbøf with mashed potatoes and a side of spinach and red beets. However, try millionbøf with either mashed potatoes or even spaghetti. Both taste great with millionbøf.
Ingredients:
1 large or 2 medium onions
1 lb of ground beef
3 tblsp flour
oil for frying
1-2 cups of water
3 tblsp flour
1 bouillon cube
2-3 bayleafs
2 tsp salt (to taste)
1 tsp pepper
1 tblsp tomato pure, optional
See Karen Grete preparing
Millionbøf in our YouTube video
Instruction: Chop the onions coarsely and fry them in oil. When they begin to brown add the ground beef and brown it well. It is important to brown the onions and meat well. Add the bouillon cube, salt, pepper and bayleaves. Mix the flour with the water and add it to the meat. Keep stirring and make sure there are no lumps. (optional add tomato pure) Let the dish simmer for approx. ½ hour. Serve the million beef with boiled or mashed potatoes, red beets and your choice of vegetable. Mashed Potatoes: Boil the potatoes until tender in water without salt. Drain off the water and place the pot on the stove until the potatoes are steamed dry. Mash the potatoes and stir in the milk, so you get soft mashed potatoes. Add butter, salt and pepper according to taste.
Here we have spinach as a side dish but you can have any side vegetable such as peas. Also we are serving red beets with our millionbøf dinner. Red beets is very typical to have for either a Danish lunch or dinner and it tastes great with millionbøf.
Here we serve Million Beef with Mashed Potatoes on a Royal Copenhagen plate. The pattern we selected for this dish was the Blue Flower Curve.
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We received a request on Google to make the famous Forloren Hare. It is a classic comfort food and soooo delicious.
What to eat with Danish Meatloaf? Potatoes (kartofler) and brown gravy (sovs) is a must with this dinner. If you make enough Danish meatloaf, it is great as a left over the next day.
Meatloaf Ingredients:
1 lb minced beef
1 lb minced pork( and/or veal)
6-8 pcs. sliced bacon
1 large onion, minced
2 eggs
garlic minced, optional
1/2 tsp. salt, 1/4 tsp. pepper
1 cup milk
2 tbsp. flour
2 tbsp. breadcrumbs
Sauce Ingredients:
Meat juices from pan
1 bouillon cube (dissolved in potato water)
1 tablespoon red currant jelly
1/2 cup heavy cream
1 bayleaf
cornstarch dissolved in 1 1/2 cup water
PROCEDURE
Meatloaf Instruction:
Mix the meat with the rest of the ingredients in a bowl. Add the milk a little at the time. When the batter is ready, you might want to put it in the fridge for half an hour.
After half an hour take out the meat and shape it into a loaf in a greased ovenproof pan. Place the bacon diagonally over the meatloaf. Bake it in the oven at 425 degrees for 15 min.
Add the remaining milk into the dish with the meat, so just under half of the filling is covered. Place it in the oven at 325 degrees for approx. 1/2 hour and make sure the bacon is crisp.
Approx. 10 minutes before the "hare" is finished pour the milk from the pan into a pot to be used for gravy.
Gravy Instruction:
Pour the milk from the pan into a pot, add 1 bay leaf and the boullion cube dissolved in water.
When the sauce begins to boil add the heavy cream, the cornstarch dissolved in water, (optionally add gravy colour) and 1 tbsp. red currant jelly. Add more jelly if desired.
Add salt and pepper
Stir and let gravy simmer for approx. 5 min.
Slice the meatloaf (hare) at the dinner table and serve with boiled potatoes, peas and carrots. Enjoy!
Frikadeller are the Danish
national dish and very easy to prepare and make. Frikadeller are
flat, pan-fried meatballs. The base is pure pork minced meat. The pork makes the meatballs really tasty. But you can add or supplement
with veal or beef too. A couple of popular version is 1/3 pound pork, 1/3 pound
beef, 1/3 pound veal or just a pound of pork.
Our family eats frikadeller when we have Sunday dinners. What do we eat with
Danish
Frikadeller? A typical Danish frikadelle dinner has Danish red
cabbage (Rødkaal), Danish cucumber salad (Agurksalat), sugar brown potatoes
(kartofler) and brown gravy (sovs).
To prepare for our Sunday dinners we go out and buy the ingredients the day before. Sunday afternoons, starts with making the side dishes. There are usually extra hands to help with chopping, shredding and mincing. Sometimes it is easier to make the side dishes the day before which is fine. The Danish Red Cabbage and the Cucumber Salad both
taste great the next day too.
Ready to make the delicious meatballs? Below are our ingredients, instructions and a YouTube video.
Ingredients *1/2 pound of minced beef *1/2 pound of minced pork *1 cup of flour *1/2 cup of oatmeal (breadcrumbs is another option) *2 eggs *1 minced onion *1/4 teaspoon of pepper *1 teaspoon of salt *1 to 1 1/2 cup of milk *allspice (optional) *butter or margarine Kitchen Tools *bowl *mixing spoon *grater *measuring cup *measuring spoon *non-stick frying pan First Step is to make the fikadelle mixture There is a little prepping to do which is great! A few things you will need to do is buy minced meat. If you choose to use breadcrumbs, you will either need to buy or make your own breadcrumbs. Also, you'll need to mince one onion with a grater. Once you have all of the ingredients you are ready to make the frikadelle mixture.
First, mix the beef and pork
together in a bowl. Stir in milk, onion, and eggs. Add oatmeal or bread
crumbs into the meat mixture. Sprinkle in flour, and knead well to mix. Season to taste with salt and pepper, and mix
well. Some people enjoy the taste of allspice and it is optional. A tip is the frikadelle mixture gets better the more you mix the ingredients together. Also, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk.
Now you are ready to let the frikadelle mixture to rest for a 1/2 hour to an hour in the refrigerator. The mixture should be quite moist and soft. This makes it easier to form the shape of a meatball.
Did you know that
frikadeller = meatballs and frikadelle = meatball
Second step is to fry the frikadelle
Place a non-stick frying pan over medium-high heat. Melt a couple of table spoons of margarine or butter in the frying pan.
Now you are ready to shape the meatballs. A tip is to dip your large tablespoon into the melted margarine. Then, scoop the tablespoon into the bowl to form the meatball. A helpful trick is to take the tablespoon mixture and smoothen it against the wall of the bowl. The mixture in the spoon should look slightly flattened oval meatball about the size of a
small egg when placed in the pan.
One-by-one place the oval flat shape frikadelle into the heated skillet. Don't put too many frikadeller in the pan at once and they should not be touching. Fry the meatball for about 3 to 5 minutes on each side until they are well-browned and no
longer pink in the center. Also, it depends how big the meatball is on the pan and how hot your pan is too. If it is still pink, fry for 3 or more minutes. Then, remove the frikadelle to a separate platter.
If you have a more frikadelle mixture in the bowl, add more butter in the skillet and then fry another batch.
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