Boeuf Lyonaise

A classic lunch dish found  in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Boeuf Lyonaise

This dish is closely related to the salad Parisienne. Both are based on the same basic ingredients. The biggest difference is that one is a warm meal while the other is a cold one. The dish is excellent to turn to when you have some leftover roast beef or other types of beef.

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In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here

Swedish Dime / Femöring

A traditional Swedish lunch dish found at recept.nu

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This is an old Swedish classic. A true dime is always made from flat beaten beef and lots of soft fried onions. Fried eggs are often served with it too, as well as fried or boiled potatoes.

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See this and other delicious recipes on:
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Related articles

Veal Cacciatora

A recipe from “European Favourites” (Europeiske Favoritter) published by Collins in 1973

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See this and lots other delicious recipes here:
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