Beef A La Rydberg Recipes
BEEF A LA RYDBERG
A Swedish classic, invented some 100 years ago at the then-famous Hotel Rydberg in Stockholm. Use the best meat available. You can use the tail part of the fillet. This dish is somewhat impractical to make for more than two persons, since it would be difficult to broil all the meat simultaneously. One variety, Beef a la Greta (named after Greta Garbo), comes with a mixture of strong mustard and heavy cream, served cold a part and a raw egg yolk.
Provided by Andreacute Grisell
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the meat into 1/2-inch cubes.
- Cut the potatoes into 1/4-inch cubes.
- soak potatoes in cold water for 20 minutes.
- Drain and wipe them with a towel.
- In a heavy skillet, fry the potato in butter.
- Eventually add the onion and fry everything until golden.
- Add salt and pepper.
- Keep warm.
- In another skillet, broil the meat cubes in butter on high heat.
- They should get brown although rare inside.
- Add salt and pepper to taste.
- Serve immediately; the meat on one side of the plate and the potatoes on the other.
- Garnish with parsley.
- Worcestershire sauce on the table.
Nutrition Facts : Calories 649, Fat 40.6, SaturatedFat 16.1, Cholesterol 119.4, Sodium 117.7, Carbohydrate 35.3, Fiber 4.5, Sugar 3.7, Protein 34.5
BIFF RYDBERG (BEEF RYDBERG - DELICIOUS BEEF AND POTATO DISH)
You only need one pan to prepare this delicious meal. This dish probably originated at the swanky Hotel Rydberg in Stockholm - something of a Swedish Algonquin, a magnet for the glitterati - actors and artists of all stripes. This is supposed to be served with Recipe #424624. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, melt 2 tablespoons butter over low heat. Add potatoes to skillet and fry slowly (be patient!) until tender - soft on the inside, browned on the outside. Remove from skillet and set aside (cover to keep warm).
- Heat 2 tablespoons butter in skillet, add onions. Sauté until onions are transparent. Remove from skillet and set aside.
- Salt and pepper meat to taste. Increase heat to high heat, and add meat to skillet. Brown meat, stirring frequently, until meat is browned on the outside, but still pink inside.
- Arrange on a platter with potatoes on one side, meat on the other, divided by the onions. Garnish with chopped parsley and worcestershire sauce. Serve with mustard cream.
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