Biff à la Lindström with Hasselback potatoes
very easy
60 mins
60 mins
Ingredients
- 1 kg medium-sized potatoes
- 2 TABLESPOONS coarse sea salt
- 4 TABLESPOONS Butter
- 1 small onion
- 50 g Capers (glass)
- 150 g pickled beetroot (glass)
- 500 g minced beef
- 1 Egg (Gr. M)
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1⁄2 Federation Parsley and chives
- 250 g cream quark (40 % fat)
- baking paper
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Wash the potatoes thoroughly and cut them in a fan-shaped manner, but do not cut through them. Place potatoes on one half of the baking tray and sprinkle with sea salt.
- 2
Spread butter in flakes on the potatoes. Bake in a hot oven for 45-50 minutes.
- 3
Peel and finely chop the onion. Drain the capers and beetroot and collect the beetroot juice. Finely dice the beetroot. Knead minced meat, onion, capers, beetroot, egg, breadcrumbs and 5 tbsp beetroot juice.
- 4
Season with about 1 teaspoon salt and about 1⁄2 teaspoon pepper. Form 4 minced steaks from the mixture.
- 5
Heat the oil in a pan. Fry the minced steaks for 2-3 minutes on each side. Place in an ovenproof dish and place in the oven with the potatoes 15-20 minutes before the end of the baking time.
- 6
Wash the herbs, shake dry and chop finely or cut into fine rolls. Mix the herbs and quark. Season to taste with salt and pepper. Arrange the minced steaks with potatoes and herb quark.
- 7
They are accompanied by sugar snap peas.
Nutrition Facts
680 kcal
40 g
36 g
44 g
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