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Millionbøf with mashed potatoes – classic Danish recipe
Dinner

Millionbøf with mashed potatoes – classic Danish recipe

Classic Danish millionboef with creamy mashed potatoes. A simple, comforting weeknight dinner with ground beef in a rich onion gravy.

TraditionalEverydayFamily TimeWeekendDinnerOksekød
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Rate:
1.0 (1)
55 min total
4 servings
Easy

Ingredients

servings
Units
  • 1.1 lb ground beef
  • 1 tbsp olie
  • 1 stk onion
  • 2 fed garlic
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tbsp sojasauce
  • 2⅛ cup beef broth
  • 1 tbsp cornstarch (evt.)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2.2 lb potatoes
  • about 0.6 cup milk
  • 3.5 oz butter

Instructions

  1. 1

    Prepare the potatoes

    1. Peel the potatoes and boil them until tender in lightly salted water for about 20 minutes.
    20 min
    100°C
  2. 2

    Make the mince sauce

    1. Chop the onion and garlic. Brown the meat in oil in a pan, add the onion and garlic, and cook until golden.
    10 min
    High heat
  3. 3

    Add flavour and sauce

    1. Add tomato paste, paprika, soy sauce and stock. Simmer covered for 10–15 minutes. Thicken with cornstarch if needed. Season with salt and black pepper.
    15 min
    Low heat
  4. 4

    Mash the potatoes

    1. Drain the potatoes, add butter and milk, and mash until creamy. Season with salt and black pepper.
    5 min
  5. 5

    Serving

    1. Spoon a generous portion of mash onto the plate and pour the mince sauce over. Serve piping hot — ideally with pickled beetroot.
    2 min

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Details

Nutrition

Calories

520kcal

Protein

29g

Fat

26g

Carbs

43g

Serving Size

400g

Dietary

Allergens

Mælk

Serving

Suggestions

  • • Serve at once while the mash is creamy and the mince is hot.

Drink Pairings

  • • Oven: Sparkling water with lemon

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Warm in the oven before serving.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze mince and mash separately in portions. Thaw in the fridge, then reheat gently.

Reheating

  • • Oven: Reheat at 180°C for 10–12 minutes until piping hot throughout. (180°C)

Tips

Preparation

  • • Sovs smager ekstra godt
  • • hvis den simrer lidt laengere – 30 minutter goer undervaerker.
  • • Brug lidt floede i mosen

Cooking

  • • Husk at have det sjovt

Serving

  • • Server med syltede roedbeder eller dampet groenkaal.
  • • Kan fryses i portioner – perfekt til en rolig dag.

Variations

Flavor

  • Extra Worcestershire and a spoon of Dijon in the mince

Health

  • Lean mince and mash with less butter

Method

  • Stovetop mince with oven-warmed mash

Toppings

  • Pickled beetroot and a knob of butter on the mash

Author

M

Michael

Nordmad – rolig mad med smag af hverdag og kærlighed.

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Comments

Author

M

Michael

Nordmad – rolig mad med smag af hverdag og kærlighed.