* Exported from MasterCook *

HAMBURGER À LA LINDSTRÖM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Meat Beef-Veal Ground
Regional Swedish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 kg ground beef
2 egg yolks
1 deciliter cream -- 4floz
100 gr finely chopped onions -- 3oz
1 1/2 deciliters beets, canned -- 5floz red finely cho
liquid from the pickled beets
2 tbsp capers -- finely chopped
butter -- for frying
salt and pepper -- to taste

The origin of this dish is not entirely clear. Most believe that it was introduced by Captain Henrik Lindström (1831-1910) at Hotell Witt in Kalmar, Sweden, in the 1860s. Others suggest that the originator was Maria Kristina Lindström, who operated a delicatessen in Stockholm at about the same time. Whoever the originator, it is now almost a national dish in Sweden.

1.Mix ground beef, egg yolks, and cream in a bowl. Add salt and pepper. Add enough liquid from pickled beets to produce a dough-like mixture.
2. Sauté‚e the chopped origin until translucent. It must not, however, turn brownish. Add the onion to the beef mixture. 3.Gently stir in pickled beets and capers.
4. Shape into four round patties, about the same size as a Big Mac. 5.Melt some butter in a frying pan. Fry the beef patties at moderate/low heat for 3-5 minutes. It is important that they remain rosy inside, otherwise they will be too dry.
Serve with fresh salad

Converted by MC_Buster.



Cuisine:
"Swedish"












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Per Serving (excluding unknown items): 1532 Calories; 46g Fat (26.1% calories from fat); 55g Protein; 240g Carbohydrate; 50g Dietary Fiber; 235mg Cholesterol; 268mg Sodium. Exchanges: 3 Lean Meat; 41 1/2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com







Nutr. Assoc. : 0 0 0 4294 0 0 0 0 0