This dish dates back to 1888. At that time, the meat was chopped by hand on many Danish livestock farms. Today, Dansk hakkebøf med bløde løg, or ground beef with fried onions, is very popular with Danes of all generations.
Ground beef is seasoned with salt and pepper and then fried until medium-rare or well done. The pan juices are used to make a sauce that is poured over the steaks, which are topped with thinly sliced caramelized onion. The dish is served with boiled potatoes and pickled beets and pickles.
- Remove the meat from the refrigerator about 15 minutes before cooking. Shape it into four-round burgers and season with salt and pepper. Fry them in butter in a large pan for about 5 minutes on each side.
- Peel and cut the onions. Place in a pan over medium heat with a little butter and fry for a minute. Add water and simmer until the water has evaporated.
- Melt the butter slowly in a frying pan. Add the flour and use a whisk to mix for a minute or two.
- Slowly add the stock, whisking as you pour it in. Season with salt and pepper and add a dash of brown food coloring (or dark sauce) to get the right dark brown color.
- Serve the hakkebøf with soft golden onions on top, along with boiled or baked potatoes, brown sauce and pickled cucumber or beets.