Biff Á La Lindström is a Swedish classic dish that originated n the early 20th century. It’s a beef patties filled with capers and pickled beetroot. This dish has somehow become a bit forgotten. You always hear people talking about Swedish meat balls or Wallenbergare (another type of meat patty), but you rarely hear about Biff Á La Lindström. And that’s such a pity, because this beef patty is much more interesting than all of our other meat recipes, if you ask me!
Since it’s filled with capers and pickled beetroot it has much more taste than a regular patty. I also find it more juicy and tender than regular meat patties. The salty capers and savory beetroot is much a nice addition and add so much flavor. I also love the texture the pickled beetroot adds, giving the patty a little more chewing resistance. I also love to add 1-2 tsp dijon mustard, to give it some extra sharpness, but that is optional.
Ingredients for this Biff Á La Lindström:
- Minced beef
- Pickled beetroot
- Worcester sauce
- Dijon mustard (optional)
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Biff Á La Lindström
- 500 g Mined beef
- 30 g Capers chopped
- 1 dl Pickled beetroot finely diced
- 4 Eggs
- 2 tbsp Worcester sauce
- 1-2 tsp Dijon mustard (optional, but recommended)
- Salt, to taste
- Black pepper, to taste
- 12 small Potatoes
- Cook or bake the potatoes in the oven.
- Preheat a nonstick pan over medium heat.
- Start by chopping and dicing the capers and pickled beetroot.
- Combine all ingredients in a bowl and mix until well combined.
- Form four equally sized patties and fry in the pan for 2-3 minutes on each side.
- Serve with potatoes and salad (optional).
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