Hakkebof med Blode Log

Arla’s Danish hakkebøf with soft onions pairs four ground-beef patties with its own brown cream-and-soy sauce. Prepared boiled potatoes and a simple salad of diced red apples and peas accompany the meat.

The sliced onions fry in the first butter portion, then coarse salt and water are added. About half of that cooking water is poured off for the sauce; the onions fry a little longer before being removed, and the pan is wiped.

A second butter portion turns golden in the same pan. The beef is shaped into four patties, browned briefly on both sides and cooked over moderate heat, with one further turn.

The reserved onion cooking water is boiled with cooking cream, soy sauce and coarse salt. The saucepan is taken off the heat for the prepared sauce thickener, then simmered for about a minute before sauce colouring is added.

The patties are placed in a serving dish while the same onions are warmed again in their frying pan and arranged on top. Arla explicitly serves the patties warm with the brown sauce, prepared boiled potatoes and apple-and-pea salad.