Smørrebrød with Beef Patty, Gravy and Pickled Cucumber
Beef Patty with Gravy and Pickled Cucumber © kvalifood.com
Beef patty on rye bread is everyday smørrebrød in the good sense. A juicy patty of minced beef sits on buttered rye bread and is doused with clear gravy. Pickled cucumber cuts through and adds acidity.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Beef patty
- 400 g minced beef, 10–15% fat
- ½ onion, finely grated
- salt
- pepper
- butter, for frying
Gravy
- 2 dl beef stock (tinned or homemade)
- 1 tsp browning sauce (gravy colour)
To serve
- pickled cucumber, sliced
- raw onion rings
- flaky salt
Directions
Beef patty
Mix the minced beef with the grated onion, salt and pepper. Shape into 4 patties. Fry in butter in a hot pan, 3–4 minutes per side until browned and cooked through. Rest briefly.
Gravy
Heat the beef stock and add a little browning sauce for colour. The gravy should taste strong and be clear, not thickened.
To serve
Spread the rye bread with soft butter. Place a beef patty on each slice. Pour the gravy over the patty. Top with pickled cucumber slices and raw onion rings. Sprinkle with flaky salt.