Hakkebøf

Method

Soak the breadcrumbs in milk for 5 minutes. In a large bowl, combine the minced beef, soaked breadcrumbs, chopped onion, egg, salt and pepper, mixing gently until just combined. Form the mixture into 8 oval patties, each about 2cm thick. Heat the butter in a large frying pan over medium-high heat and fry the patties for 3-4 minutes on each side until golden brown and cooked through. Remove the patties and set aside. Pour the beef stock into the pan, scraping up the browned bits, then add the capers and anchovies, stirring to combine. Return the patties to the pan and simmer for 2-3 minutes in the sauce. Serve the hakkebøf hot with boiled potatoes and a simple salad, spooning the pan sauce over the top.