Lindström Beefsteak
Main Dishes • Swedish
Description
A treasure of Swedish cuisine that may have Russian roots. Why may it have Russian roots? Because in Sweden, the surname Lindström is somewhat akin to the Russian surname Ivanov. Thus, the authorship is attributed to several Lindströms. The most frequently mentioned is a certain Henry Lindström, who spent much of his life in St. Petersburg and, upon returning home, shared a recipe with a chef from a popular restaurant in Kalmar that was supposedly very popular in Russia (though in reality, it isn't). Another story attributes authorship to Adolf Lindström—a chef and sailor, a companion of Nansen. Regardless, 'Lindström beef' is nothing more than chopped beefsteak with the addition of pickled beets, which give it a tangy flavor and a crimson hue.
Ingredients
- Lean Beef 20 oz
- Chicken Egg 1 piece
- Potato 10 oz
- Beetroot 5 oz
- Onion 5 oz
- Heavy cream 0 fl oz
- Capers 0 oz
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Peel the potatoes and cut them into small cubes, about 5 mm on each side.
Step 3
Add the potatoes to the boiling salted water and cook until tender, about 4–5 minutes. Drain the water and allow them to cool.
Step 4
Cut the marinated beets into the same-sized cubes.
Step 5
Dice the onion into small cubes.
Step 6
Mix the ground meat with the prepared vegetables, capers, cream, and egg. Add salt, pepper, and a little beetroot marinade to achieve a pink hue and the desired thickness of the mixture.
Step 7
Heat ghee in a skillet.
Step 8
Shape into small round patties.
Step 9
Place them in a skillet and fry over low heat until golden brown on both sides, about 8–10 minutes per side.
Step 10
Serve the steak with boiled potatoes and pickled cucumbers.
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