Beef Rydberg

A classic Swedish recipe found in “Det Gode Norske Kjøkken”
(The Good Norvegian Kitchen) utgitt av Gyldendal i 1981

Beef Rydberg

Biff Rydberg is a Swedish distinguished and unmixed harsh. It is said that the origin is at Hotell Rydberg at Gustav Adolfs square in Stockholm.

And yes, If you are wondering how a classic Swedish dish ended up in a book calles “The Good Norwegian Kitchen”, well, so do I – Ted

4 servings
Potatoes: approx. 20 min.
Onions: approx. 15 min.
Meat: approx. 15 min.

400-600 g of boneless beef, in cubes
6-8 potatoes, in cubes
2-3 tablespoons butter or margarine
8 onions, in slices
Salt, pepper


[1] Fry the raw potato cubes in butter until they are golden on the outside and soft inside.

[2] Brown the onion slices in butter and let it fry until tender.

[3] Cut the meat into cubes and brown it in the rest of the butter. Season with salt and pepper.

[4] Place meat, onions and potatoes in groups on a hot serving dish. Garnish with chopped parsley.

[5] Serve with ketchup, chilli sauce, mustard or pickles.