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Taste of Sweden: Beef Rydberg is a classic dish made from meat, fried with onions and potatoes

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Nordic cooking is simpler than you think. Swedish chef says, all you need is a wood fire and an iron pan to make this traditional recipe called “Beef Rydberg“. Before the arrival of the electric cooker, fire, wood and iron were the holy trinity of the Swedish kitchen.


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Swedish Cuisine is the traditional Scandinavian food. Due to Sweden’s large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.

Historically, in the far North, meats such as reindeer, and other (semi-)game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South.



Taste of Sweden: Beef Rydberg

A luxurious variation of pytt-i-panna, a classic Swedish dish made from leftover meat, pan-fried with onions and potatoes. This, made from tender beef and served with a mustard cream sauce, is believed to have originated at the (now closed) Hotel Rydberg in Stockholm in the 19th century.

Serves 4:

  •   4 tbsp sour cream
  •   2 tsp dijon mustard
  •   1 tbsp wholegrain mustard
  •   900g waxy potatoes
  •   900g beef fillet (tenderloin or sirloin)
  •   2 onions, chopped
  •   200g butter
  •   5 tbsp vegetable oil
  •   Salt and black pepper
  •   1 bunch of parsley, chopped
  •   4 egg yolks


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Cooking of the Beef Rydberg

1. Combine the sour cream and both mustards in a bowl. Cover and chill until ready to serve.

2. Cut the potatoes into 2.5cm cubes. Rinse in cold water two or three times, then leave to dry on paper towels.

3. Cut the beef into 2.5cm cubes and allow to come to room temperature. Put the onions and 6 tbsp of the butter in a saucepan over medium heat. Fry for 30 minutes, or until caramelised.

4. Heat 4 tbsp of oil in a large cast iron pan. Add the potato cubes and fry to lightly colour all over. Add 4 tbsp of butter, then keep cooking until the potatoes are golden and soft in the middle. Remove from the pan and season with salt.

5. Add 1 tbsp of oil to the pan and return to a high heat. Sear the meat one side for about 2 minutes. Add the remaining butter and cook until medium–rare. Remove from the pan and leave to rest for 3 minutes.

6. Put the meat and potatoes back in the pan, add the onions and heat through. Season with salt and pepper. Sprinkle with parsley and serve with raw egg yolks and the mustard cream.


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