📝 About This Recipe
Hakkebøf is the ultimate Danish comfort food, often hailed as the national dish of home-cooked 'mormormad' (grandma's food). This classic features high-quality ground beef patties seared to perfection, topped with a mountain of sweet, slow-cooked onions and smothered in a rich, velvety brown gravy. It is a hearty, soul-warming meal that perfectly captures the essence of Scandinavian hospitality and simple, honest flavors.
🥗 Ingredients
The Beef Patties
- 700-800 grams Ground Beef (high quality, ideally 10-15% fat content)
- 1 teaspoon Salt (sea salt preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Butter (unsalted, for frying)
- 1 tablespoon Neutral Oil (such as rapeseed or canola)
Soft Onions (Bløde Løg)
- 4 large Yellow Onions (peeled and thinly sliced into rings)
- 3 tablespoons Butter (for slow-cooking the onions)
- 1/2 teaspoon Sugar (to aid caramelization)
- 1 teaspoon Balsamic Vinegar (optional, for depth of flavor)
The Brown Gravy (Brun Sovs)
- 400 ml Beef Stock (high quality or homemade)
- 100 ml Heavy Cream (for a silky texture)
- 2 tablespoons All-purpose Flour (to thicken the sauce)
- 1/2 teaspoon Gravy Browning (Madkulør) (Danish food coloring for that iconic dark brown look)
- 1 teaspoon Red Currant Jelly (for a subtle sweet balance)
- to taste Salt and Pepper
👨🍳 Instructions
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1
Start with the onions. Melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onion rings and sprinkle with a pinch of salt and the sugar.
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2
Cook the onions slowly for 20-25 minutes, stirring occasionally. You want them to become very soft, golden brown, and sweet, but not burnt. If they dry out, add a splash of water.
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3
Once the onions are caramelized, stir in the balsamic vinegar (if using), remove them from the pan, and set aside in a warm bowl covered with foil.
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4
While the onions cook, prepare the meat. Divide the ground beef into 4 equal portions (about 175-200g each). Gently shape them into round patties about 2cm thick.
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5
Use the back of a knife to create a crosshatch pattern (a grid) on both sides of the patties. This is the traditional 'Hakkebøf' look and helps the meat cook evenly without bulging.
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6
Season the patties generously with salt and freshly cracked black pepper on both sides just before frying.
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7
In the same skillet used for the onions, add 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat. Wait until the butter stops foaming and starts to turn slightly brown.
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8
Place the patties in the pan. Sear for 3-4 minutes per side for medium-rare, or 5-6 minutes for medium-well. You want a deep, dark crust on the outside.
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9
Remove the patties from the pan and place them on a plate. Let them rest while you prepare the gravy.
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10
To the pan drippings, whisk in the flour to create a roux. Cook for 1-2 minutes until the flour smells nutty and turns golden.
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11
Gradually whisk in the beef stock, scraping the bottom of the pan to release all the flavorful 'fond' (browned bits).
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12
Stir in the heavy cream, red currant jelly, and the gravy browning (Madkulør). Let the sauce simmer for 5 minutes until thickened and glossy.
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13
Taste the gravy and adjust seasoning with salt, pepper, or a little more jelly if needed. If it's too thick, add a splash more stock.
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14
To serve, place a patty on a plate, top it with a generous mound of the soft onions, and pour the rich brown gravy over and around it.
💡 Chef's Tips
Do not overwork the meat when forming patties; handle it gently to ensure a juicy, tender texture. The crosshatch pattern is not just for decoration; it prevents the meat from curling up and ensures even heat distribution. For the most authentic flavor, use 'Madkulør' (Danish gravy browning) which provides that specific dark, rich color without changing the flavor too much. Always let the meat rest for a few minutes before serving so the juices redistribute, ensuring every bite is succulent. If you want extra richness, whisk a cold knob of butter into the gravy right before serving for a professional shine.
🍽️ Serving Suggestions
Serve with boiled new potatoes tossed in fresh parsley and a knob of butter. Accompany with 'Agurkesalat' (Danish pickled cucumber salad) to provide a sharp, acidic contrast to the rich gravy. A side of pickled red beets (Rødbeder) is a classic Scandinavian pairing that adds color and tang. For a beverage, a cold Danish pilsner or a robust red wine like a Côtes du Rhône pairs beautifully with the beef. For a truly traditional experience, serve with a side of steamed green peas or glazed carrots.