{"id":6559,"date":"2019-11-05T16:08:12","date_gmt":"2019-11-05T15:08:12","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=6559"},"modified":"2019-11-05T16:08:12","modified_gmt":"2019-11-05T15:08:12","slug":"biff-a-la-lindstrom","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/biff-a-la-lindstrom\/","title":{"rendered":"Biff \u00e1 la Lindstr\u00f6m och annat r\u00f6dbetsr\u00f6tt"},"content":{"rendered":"<p><strong>Biff \u00e1 la Lindstr\u00f6m eller Lindstr\u00f6mare. En 150 &#8211; \u00e5ring still going strong. Svensk husman som inte alls \u00e4r svensk utan till h\u00e4lften ryss. Gott hursomhelst och med h\u00f6st-tr\u00f6sten r\u00f6dbeta som en huvudingrediens. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Husmanskost \u2013 kulturarvet vi borde v\u00e4rna och bevara, men vad \u00e4r det egentligen? H\u00f6r h\u00e4r nestor Tore Wretmans beskrivning:<\/p>\n<p><strong>\u201dHusmanskost, under den ben\u00e4mningen brukar vi sammanfatta rustika r\u00e4tter av vardagskarakt\u00e4r. F\u00f6r det mesta tillagade av enkla r\u00e5varor och genom en l\u00e5ng, m\u00e5nga g\u00e5nger m\u00f6dosam procedur.\u201d<\/strong><\/p>\n<p>Fr\u00e5n hans bok \u201dSvensk husmanskost\u201d som kom ut 1967. \u201dL\u00e5ng och m\u00f6dosam procedur\u201d tyckte allts\u00e5 storkocken f\u00f6r mer \u00e4n 50 \u00e5r sedan. Nej, vardag \u00e4r inte husmanskostens dag helt klart. Med n\u00e5gra undantag. En Lindstr\u00f6mare kr\u00e4ver inga stora insatser.<\/p>\n<figure id=\"attachment_6617\" aria-describedby=\"caption-attachment-6617\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/11\/BiffLindstrom-2-e1572608427510.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-6617\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/11\/BiffLindstrom-2-682x1024.jpg\" alt=\"skogtillbord-bifflindstr\u00f6m-okt 19\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-6617\" class=\"wp-caption-text\">Biff \u00e1 la Lindstr\u00f6m -r\u00f6dbetan i husmansversion. Hos oss \u00e5terkommer betan som favorit i flera r\u00e4tter varje vecka. Karakteristisk i smak med sv\u00e5rslagen f\u00e4rg.<\/figcaption><\/figure>\n<p>H\u00e4r har ni ett recept som r\u00e5kade f\u00e5 ett till\u00e4gg av vackert brynt sm\u00f6r. Det fanns s\u00e5 mycket persilja och s\u00e5 hamnade den p\u00e5 tallriken av bara farten. Kan definitivt uteslutas, men fint blev det.<\/p>\n<p>Annars \u00e4r det h\u00e4r inte sv\u00e5rare \u00e4n f\u00e4rsbiffar i allm\u00e4nhet. R\u00f6dbetan tar en v\u00e4lf\u00f6rtj\u00e4nt plats i smeten. Den har liksom hittat hem. Ge Lindstr\u00f6m en chans och s\u00e5h\u00e4r g\u00e5r det till:<\/p>\n<h2>Biff \u00e1 la Lindstr\u00f6m<\/h2>\n<ul>\n<li>600 g blandf\u00e4rs<\/li>\n<li>1 \u00e4gg + 1 \u00e4ggula<\/li>\n<li>1 kokt, finriven potatis<\/li>\n<li>1 finhackad gul l\u00f6k<\/li>\n<li>\u00be dl finhackad eller grovt rivna inlagda r\u00f6dbetor<\/li>\n<li>1 matsked kapris<\/li>\n<li>2 tsk dijonsenap<\/li>\n<li>1 tesked salt<\/li>\n<li>svartpeppar<\/li>\n<\/ul>\n<h4>Brynt \u00f6rtsm\u00f6r<\/h4>\n<ul>\n<li>100 g sm\u00f6r<\/li>\n<li>2 matskedar finhackad persilja<\/li>\n<li>salt<\/li>\n<\/ul>\n<h4>Tillbeh\u00f6r<\/h4>\n<ul>\n<li>4 stekta \u00e4gg<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>Blanda alla Ingredienserna till f\u00e4rsen och forma 8 stycken biffar. Hetta upp fett i en stekpanna och bryn i omg\u00e5ngar. V\u00e4nd biffarna ett par g\u00e5nger s\u00e5 att de blir genomstekta utan att br\u00e4nnas. L\u00e4gg i form och s\u00e4tt in i ugn p\u00e5 90 grader tills r\u00e4tten \u00e4r klar i \u00f6vrigt.<\/li>\n<li>Hetta upp sm\u00f6ret p\u00e5 medelv\u00e4rme. Vispa kraftigt. R\u00f6r i persiljan och salta l\u00e4tt.<\/li>\n<li>Stek \u00e4ggen. H\u00e4ll upp en liten sky av sm\u00f6ret p\u00e5 tallrikar, l\u00e4gg biffar ovanp\u00e5 och kr\u00f6n med stekta \u00e4gg. Servera potatis till.<\/li>\n<\/ol>\n<p>R\u00f6dbetor \u00e4r en av mina h\u00f6stfavoriter och \u00e5terkommer i m\u00e5nga inl\u00e4gg. Klicka dig in vid l\u00e4nkarna f\u00f6r fler f\u00f6rslag.<\/p>\n<p><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetsgratang-gott-och-vackert\/\">R\u00f6dbetsgrat\u00e4ng &#8211; gott och vackert<\/a><\/p>\n<p><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetshummus-en-skon-rod-rora\/\">R\u00f6dbetshummus &#8211; en sk\u00f6n r\u00f6d r\u00f6ra<\/a><\/p>\n<p><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetsrisotto-for-en-vegetarisk-mandag\/\">R\u00f6dbetsrisotto &#8211; vegetariskt vardag<\/a><\/p>\n<p>Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Biff \u00e1 la Lindstr\u00f6m eller Lindstr\u00f6mare. En 150 &#8211; \u00e5ring still going strong. Svensk husman som inte alls \u00e4r svensk utan till h\u00e4lften ryss. Gott hursomhelst och med h\u00f6st-tr\u00f6sten r\u00f6dbeta som en huvudingrediens. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":6561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64,317],"tags":[69,318,357],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Biff \u00e1 la Lindstr\u00f6m och annat r\u00f6dbetsr\u00f6tt - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Biff \u00e1 la Lindstr\u00f6m eller Lindstr\u00f6mare. En 150 - \u00e5ring still going strong. Svensk husman med h\u00f6st-tr\u00f6sten r\u00f6dbeta som huvudingrediens. 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