| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 712 | 29g | 12g | 64g |
| sugars | fibre | protein | salt |
| 6g | 7g | 57g | 1.32g |
Why I Love Danish Hakkebøf with Fried Onions
As a lifelong lover of coastal cuisine, I have a deep appreciation for dishes that are warm, hearty, and filled to the brim with flavor. And while my heart usually leans towards the seafood dishes of my New England home, I’ve recently found myself drawn to a Danish delight that had made its way into my kitchen – the Hakkebøf with Fried Onions. 
Exploring New Culinary Horizons
What drew me initially to this recipe was its humble, comforting simplicity. Ground beef and onions, fried to perfection, remind me somewhat of the burger patties and grilled onions that my daughters, Samantha and Erin, so adore. But the dish felt elevated, in a rustic and homey sort of way. The Hakkebøf with Fried Onions has all the elements that I adore in cooking – fresh, wholesome ingredients, flavors that come together like a harmonious orchestra, and the flexibility to add my own little touches.
While my expertise lies primarily in Atlantic seafood, I believe that a good chef is always open to new ideas and tastes. This openness has allowed me to experiment with my cooking, creating a mixture of tastes that resonate with both me and my family. Inspirationally, Danish culinary personality and author Claus Meyer comes to mind. His philosophy of creating delicious yet simple meals rings so true with this dish.
An Unlikely Fusion of Flavors
Hakkebøf with Fried Onions is a hearty main dish that would team up harmoniously with a potato side – much like our beloved fish and chips or a wholesome clam chowder with oyster crackers. Think about teaming it with crisp oven-roasted potatoes or even a fresh garden salad for a lighter counterpoint.
This Danish recipe is not too dissimilar to Salisbury Steak, a comforting staple of many American households. Both dishes celebrate the humble ground beef in their own way, cooking it up with onions and serving it with a rich gravy. The only significant difference lies in the eggs – which are optional in this recipe but add a delightful difference to the dish. Think of it as a ‘steak and eggs’ dinner with a Danish twist!
Overall, what I love about Hakkebøf with Fried Onions, and why I’m excited to share this recipe, is that it encapsulates the joy of cooking – creating something wonderful out of simple, everyday ingredients. While it may not be born of the ocean, it brings the same warmth and joy to my table. It’s a dish where I can stay devoted to my roots while spreading my culinary wings a little bit further. When you taste this, I believe you’ll understand why.
What You’ll Need
- 3 pounds of ground beef
- 2 large onions
- 4 tablespoons butter
- 2 cups beef broth
- 1.5 tablespoons flour
- Salt and pepper to taste
- 6 eggs (optional)
- 6 large potatoes
- 3 tablespoons of vegetable oil
Method
Step One
Start by peeling the potatoes and setting them to boil in a large pot of salted water. They are done when you can easily pierce them with a fork, it will take about 20 minutes.
Step Two
While the potatoes are cooking, finely slice the onions. Then, in a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onions to the skillet and cook them, stirring occasionally until they are golden brown and caramelized. Set the onions aside and keep the skillet out as you will use it again.
Step Three
In the same skillet where you cooked the onions, add the ground beef shaping them into patties. Season them with salt and pepper to taste. Cook over medium-high heat, flip them when they have developed a good crust on one side, and continue cooking until they reach your desired degree of doneness. As the patties finish cooking, set them aside on a warm plate.
Step Four
In the same skillet, add 2 tablespoons of butter and let it melt. Then add the flour, stir, and let it cook for about 2 minutes. Slowly whisk in the beef broth, ensure there are no lumps of flour remaining. Bring the sauce to a simmer and let it thicken.
Step Five
Return the fried onions to the skillet and stir them into the sauce. Let the sauce simmer for a few more minutes to reheat the onions.
Step Six
If you’re adding eggs, in a separate pan, add the vegetable oil and fry the eggs.
Step Seven
Drain the cooked potatoes and return them to the pot. Add a bit of butter, salt, and pepper to taste. Mash to your favourite consistency.
Step Eight
Now you are ready to assemble your Hakkebøf plate. Serve the beef patties on a plate, top each patty with some of the brown gravy and fried onions, place a generous spoonful of mashed potatoes on the side and top with a fried egg, if you’ve chosen to include them. Enjoy your satisfying and comforting Hakkebøf with Fried Onions!
