Danish hakkeboef with creamy mushroom sauce

Dinner tonight, March 26, 2014
One of the Danes favourites, usual its served with brown gravy, just made a little creamy twist. Serve with any kind of potato and a fresh green salad.
4 Servings

  • 500 g Ground lean beef
  • 240 g Button mushrooms, quartered
  • 250 g Mascarpone cream cheese
  • 50 g Butter
  • 3 tsp. Dijon Mustard
  • ½ cup Low fat milk
  • Salt
  • Black Pepper, grounded
  • Vegetable Oil, for cooking

1) Form meat into 4 patties , sprinkle with salt and pepper, and set aside.

Clean and slice mushrooms in to quarters and cook on a dry pan on high heat, till they are browed and reduced in size, set aside.

In a casserole , mix mascarpone, butter, Dijon mustard, milk and a pinch of salt, (and extra tsp mustard can be added for more taste)

Sprinkle a hot pan with vegetable oil, and cook the meat patties, at least 10 min, 5 min on each side. Depending on the size and thickness of your patties, it should have more or less.

Serve Hakkeboef with the mushroom sauce, any kind of potatoes and a nice fresh salad.
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