It works wonderfully with this rich dish. It's flavored with bitter orange peel, cinnamon and licorice and has an underlying bitterness. The name "Rånäs" comes from the farm/manor that developed the recipe in the late 1700's. You find many typical swedish dishes such as (of course) kttbullar, kroppkakor (as on the picture), rimmed salmon with dill stewed potatoes and biff Rydberg. It's a dark lager and tasty although I personally would have chosen a Czech dark lager if I didn't want to stick to Swedish products. The beer is brewed in Stockholm and the name, Kalasöl, translates to "party beer". When the beef is ready (it should be medium rare), plate, spinkle with parsley and place an egg yolk on top (I served with a few pickled beets and dollop of dijon mustard):Įnjoy! Quite satisfying despite the simple preparation and ingredients.Ī bit about the drinks. Give the onions a few minutes to soften and add the cubed tenderloin to another preheated pan: I'll get to the drinks in a minute.įirst, pan-fry the potatoes in butter and oil (rapeseed/canola is popular over here):Īs they begin to brown (after maybe 10 minutes), add the diced onion: Parsley, onion, dijon mustard (condiment, really), fingerling potatoes, beef tenderloin, egg and butter. Biff Rydberg (apparently named after a Stockholm hotel that invented the dish) calls for finer ingredients and a softer touch in preparing them. Pyttipanna is basically what we would call hash. Thought that I would begin with an easy start: Biff Rydberg.īiff Rydberg is really just an improvement/refinement of a traditional Swedish dish called "pyttipanna". I've been wanting to document a few nights of traditional Swedish dinners and I finally have gotten the opportunity.
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