Biff Rydberg is a classic Swedish dish. Here with beef fillet as the main ingredient. It can be served with boiled potatoes, mashed potatoes, potato cubes, rice or pasta and as here with a good sauce.
Biff Rydberg is one of the most famous Swedish home-style dishes and is often called the “noble version of the Swedish hash” or a “more luxurious Swedish hash”. The dish is named after the Hotel Rydberg in Stockholm.
Who was Rydberg?
Abraham Rydberg (born 1798, died 1845) was a wealthy merchant and shipowner. He donated money to build the prestigious Hotel Rydberg in Stockholm, which opened in 1857. During its time (1857-1914), the hotel was one of Stockholm’s most prestigious and popular meeting places, also featuring one of the city’s first hotel bars.
Why is the dish named Biff Rydberg after him?
The dish was created at the Hotel Rydberg sometime during the late 19th century, probably by the hotel’s chef. The aim was to offer a more refined and exclusive version of the then already popular “Swedish hash”.
Here are some key aspects that distinguish Biff Rydberg from regular Swedish hash and explain its “more luxurious” status.
Higher quality ingredients: Instead of leftover meat, top quality beef fillet is used.
Precision cut: The meat, potatoes and onions are cut into even, fairly large cubes (often the size of sugar cubes), unlike the more random “Swedish hash” in a regular Swedish hash.
Separate cooking: The meat, potatoes and onions are fried separately until they are perfectly cooked – the meat pink inside, the potatoes golden and soft, and the onions soft and caramelized. This is an important difference from regular Swedish hash, which is often fried together.
Presentation: Traditionally, Biff Rydberg is served by placing the ingredients in separate piles (meat, potatoes, onion) on the plate.
Accessories: It is served classically with a raw egg yolk (often directly in the shell) and finely chopped parsley. Sometimes a mustard spread or grated horseradish is also offered on the side. The guest is then allowed to mix the ingredients themselves.
4 servings
450-600 g beef fillet
800 g firm potatoes
Rapeseed oil
Butter
5-6 drops Worcestershire sauce (can be omitted)
1 tsp salt
3 tsp white pepper
1 bunch parsley
Mushroom sauce
250 g mushrooms (champignons, porcini mushrooms, chanterelles, etc.)
1 yellow onion
25 g butter
1 tbsp wheat flour
3 dl cream
2 dl water
0.5 tbsp Japanese soy sauce
0.75 tsp salt
1 tsp white pepper
Preheat the oven to about 50 °C (122 °F).
Peel and cut the potatoes into 1×1 cm cubes. Place in a bowl of cold water for about 20 minutes to release the starch.
Trim the beef fillet and cut it into 2-3 cm cubes.
Drain the potatoes thoroughly in a colander. Place the potatoes in a kitchen towel and pat them dry.
Fry the potatoes in rapeseed oil over high heat until they are golden brown but soft inside.
Keep the potatoes warm in the oven.
Fry the meat in batches in rapeseed oil and butter over medium heat for about 4-5 minutes. Stir occasionally. The meat should be slightly pink in the middle. Season with salt, white pepper and possibly Worcestershire sauce.
Mushroom sauce
Clean the mushrooms and cut the large ones into smaller pieces.
Peel and chop the onion and fry it soft and shiny in the butter.
Add the mushrooms.
Cook under the lid for 6 minutes. Stir a few times.
Dust with flour and stir.
Add cream, soy, water and spices. Cook uncovered for 10 minutes. Stir a few times.
Add more water or cook longer to get the right consistency.
Season with salt and pepper.
