The recipe for a classic Swedish lunch dish found on thespruce.com
For best results, try to dice the potatoes, onion, and leftover meat into uniform 1/4-inch pieces. The potatoes should be drained of any water and patted dry before cooking.
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A lunch recipe found in “Cooking for a Man” published by Heublein in 1953
The third recipe from the fifties for the day, moving from breakfast to lunch now. This recipe can be baked in the oven or fried as patties and served as open-face sandwiches on toast.
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A classic Swedish recipe found in “Det Gode Norske Kjøkken”
(The Good Norvegian Kitchen) utgitt av Gyldendal i 1981
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
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A recipe from “Lørdagskos” (Saturday Snacks) published by Dreyer in 1967
Originally this dish was made from left over meat and potatoes, but in my childhood home it was so popular that we didn’t always wait for any leftovers to be available. We often had this as a late Saturday lunch back in the sixties. I make it still from time to time, particularly at my week end cottage outside Oslo, it’s fast, easy to make and can be varied infinitely – Ted
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