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.
See Also
Smørrebrød with Pork Tenderloin Steak, Gravy and Soft Onions
Danish Meat Sausage with Meat Jelly and Mustard
Smørrebrød with Game Pâté and Crispy Bacon
