Beef A La Rydberg Recipes

GROUND BEEF A LA KING

Steps:

• Bake pastry shells according to package directions. In a microwave-safe bowl, combine the carrots and 1 cup of water. Cover and microwave on high for 8-10 minutes or until crisp-tender. , Meanwhile, in a large skillet, cook the beef, mushrooms and shallots over medium heat until meat is no longer pink; drain. Combine flour and broth until smooth. Add the broth mixture, tomato paste, wine, tarragon, salt, pepper and remaining water to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove top of pastry shells; fill with beef mixture.

BEEF A LA RYDBERG

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.

BIFF A LA LINDSTROM

Steps:

• Mix ground beef, egg, water, cream, salt, and white pepper. Add minced potatoes, beets, onions, and capers and add a few splashes of beet juice.
• Form the mixture into 5 or 6 patties. Fry in butter until golden brown on both sides and cooked through.

BIFF RYDBERG (BEEF RYDBERG - DELICIOUS BEEF AND POTATO DISH)

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.