Beef Patties with Brown Gravy and Soft Fried Onions

Prep 25 min Total 1 hr

Beef Patties with Brown Gravy and Soft Fried Onions © kvalifood.com

Beef patties with brown gravy from pan drippings is just about everyone’s favorite. Well, almost. But you’ll have a hard time finding anyone who doesn’t like it.

The most important thing with beef patties is choosing good meat. Ground hereford or other beef breeds gives by far the best patties. Unlike meatballs (frikadeller), you want as little “filler” in the mixture as possible. If you add even the slightest amount of chopped onion or egg to the meat, it starts to taste like meatballs.

I was a purist for a long time, refusing to mix anything into the meat at all — just seasoning it with salt and pepper on the outside.

I’ve since changed my mind and started mixing the seasoning into the meat. If you only put it on the outside, most of the flavor ends up in the pan and the meat tastes bland. Then you end up seasoning at the table, which is unnecessary and honestly doesn’t taste as good as having it mixed in.

The one thing to be careful about is over-working the meat. Patties made from over-mixed meat become very dense and puff up in the middle when frying. So don’t do that. Mix in the seasoning as quickly and gently as possible.

About 5 servings

Ingredients

the patties

  • 1 kg ground beef
  • 1 tbsp salt
  • 1 tsp crushed black pepper
  • 1 tsp paprika (Purists can skip it.)

fried onions

  • 1/2 kg onions

the gravy

  • 1/2 l stock / broth (Yes, you can cheat and use a cube. But use two for half a liter of water. Not one, like it says on the package.)
  • 1 dl cream (optional)
  • 3 tbsp flour
  • salt
  • pepper

with

  • potatoes
  • 1 - 1 1/2 kg potatoes

Directions