Pannbiff with onion
Home cooking when it is at its best
- Servings4 Portions
- AllergensEggs, Milk, Wheat
- Cook Time45 min
Home cooking when it is at its best. Pannbiff with onion is a popular and fairly traditional Swedish dish, perfect for everyday food. The dish has lots of flavor, is easy to cook and does not take much time.
For me, this is a dish that I strongly associate with childhood as both mother and grandmother cooked it in different variations lots of times. Its still amazing to be struck by the smell of onions that are slowly fried in butter and it makes me instantly hungry. The smell is so clear that I recognize it even if it is the neighbor who cooks it. Although I do not think that either mother or grandmother cooked it exactly this way, this is the way I think worked best and the end result is exactly as I remember it from when I was young. I also added the pickles which I really did not appreciate when I was young, but in my old age it is almost impossible not to have it with meatballs or pannbiff.
Pannbiff is sometimes also called ground cutlet, e.g. in older Swedish texts or when the recipe originates from other countries and it is a direct translation. All ingredients are mixed quickly and the batter is formed into steaks that resemble a flat, large meatball. They are fried in a hot frying pan so that they have a beautiful, brown frying surface and post-frying in a slightly lower heat. Pannbiff is usually served with boiled potatoes, fried onions and gravy. Whole or sliced panbiff can also be used as a sandwich spread. Pannbiff is very reminiscent of Danish Hakkebøf.
I have seen many recipes that choose to make a cream sauce for pannbiff, but in this particular case, I think that the onion itself as a sauce is enough. If you want to make a cream sauce, just go for it - it fits really well and is always good. You can also try to replace the minced meat with other types of meat such as chicken. You can also replace some of the minced meat with beans.
Serve with potatoes, pickles and lingonberries. Other options are fried potatoes, mashed potatoes or potato gratin. You can also think of green peas, green beans, boiled broccoli or cauliflower as accessories.
The pannbiff lasts 4 days in the fridge. It is also possible to freeze and it lasts for at least six months in the freezer.
|Energy||1712.5 kcal||428.13 kcal||137 kcal|
|Carbohydrates||64.25 g||16.06 g||5.14 g|
|Fat||114.75 g||28.69 g||9.18 g|
|Protein||111 g||27.75 g||8.88 g|
|Sugar||23.38 g||5.84 g||1.87 g|
|Salt||13.75 g||3.44 g||1.10 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Mix breadcrumbs, cream, eggs, onion powder, veal stock, salt and pepper in a bowl. Leave it for 10 minutes.
- Preheat oven to 200°C (392 °F)
- Add the minced meat and mix until even.
- Forma 8 biffar. Använd vatten eller olja för att undvika att smeten fastnar på händerna.
- Form 8 steaks. Use water or oil to prevent the meat from sticking to your hands.
- In the same pan you used for the meat, add the onion and fry until soft on low/medium heat.
- Add the sugar and fry for a short while.
- Add soy, water and flour. Stir and make sure that the flour does not clump. Simmer until you have the desired consistency.
- Season with salt and pepper.
- Pour the onion over the meat and put it in the oven for about 10 minutes.