Pariserbøf - Beef Parisienne

Pariserbøf, a lunch meal has been popular since the 1960s. While the dish's name may allude to France, it was created in Denmark, with the inclusion of pickled capers as a nod to the country of origin. Beef Parisienne is a fried open sandwich made with minced beef that has been seasoned with salt and pepper and fried in butter. The beef is served medium rare or well done on butter-fried French toast and garnished with chopped pickled beets, pickled capers, and thinly sliced red onions. Of course, a pasteurized raw egg yolk is required.

Ingredients:
2 servings

• 2 slices sourdough bread
• 1/2 red onion
• 3 tbsp capers
• 4 tbsp Pickled Beetroot
• 4 tsp freshly grated horseradish
• 2 tbsp danish pickles or Piccalilli
• Egg Yolks
• Butter
• 200 g lean ground beef
• 1 tsp Dijon Mustard
• 1 tsp capers
• 1 egg
• Salt & pepper

Instruction:

1. Dice the pickled beets, grate the horseradish, drain the capers, slice and chop the onions and separate the yolk from the egg white.
2. Mix the ingredients for the patties, and form 4, not too thick, patties slightly larger than the bread slices. Put the patty on top of the bread, make sure the patty will stay on the bread. Season with salt and pepper. The extra patties can be fried and saved for lunch the next day.
3. Add a good amount of butter to a skillet and fry the pariserbøf patty-side down first until golden brown. Turn to fry the bread side until crisp. Pariserbøf is served medium to well done. If you use pasteurized eggs or no eggs, the pariserbøf can be served medium-rare.
4. Serve right away with all the toppings.