Skip to content

Meat, European

Beef Lindström with potatoes

Beef Lindström is a Swedish ground beef patty mixed with beets and capers, served with steamed potatoes and a cream sauce. This recipe for 4 people takes 45 minutes, is rated easy, and costs €3.40 per person. The key is chopping the beets and capers very finely so they blend into the meat instead of breaking the patties apart while cooking.

Tonight we're heading to Sweden with beef Lindström, a ground beef patty with beets and capers, served with steamed potatoes and a cream sauce.

Beef Lindström with potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Beets give the meat a surprising pink tint and a touch of sweetness, while the capers add the salty bite that wakes everything up. The result is a soft, almost melting patty, quite different from a regular burger. The cream sauce, slightly tangy from the pan drippings, coats the potatoes and ties the whole plate together.

This dish works well on a weeknight when you want something different without extra effort, since the prep stays simple and kids generally love the sweet and salty combination. It also fits a relaxed Sunday family dinner, served with pickles on the side so everyone can adjust to their own taste.

The ingredients

4 people

Butcher

  • Ground beef 600 g

Fruits and vegetables

  • Cooked beets 2
  • Onion 1
  • Potatoes 800 g
  • Parsley 4 sprigs

Pantry

  • Capersoften in the pantry 2 tbsp
  • Picklesoften in the pantry 4
  • Wateroften in the pantry 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg yolks 2
  • Butter 50 g
  • Thick sour cream 5 tbsp

Allergens Lactose, Eggs

The step by step recipe

  1. Finely chop the onion, beet, and capers, then mix them into the meat with the egg yolks, salt, and pepper.

    Drain the capers and beet on paper towels so they don't make the mixture too wet.

  2. Shape four round, slightly flattened patties using wet hands.

    Press a small dimple in the center of each patty, they'll stay flat as they cook.

  3. Steam or boil the potatoes in salted water. 20 min

    Keep the skins on until the end, they'll peel off easily and the potatoes keep more flavor.

  4. Brown the patties in a pan with the butter, four minutes on each side. 8 min

    Flip them only once so the crust forms without breaking.

  5. Remove the patties, deglaze with a splash of water, add the cream, and let it reduce. 3 min

    Scrape up the browned bits with a wooden spatula, that's where the flavor is.

  6. Serve the patties topped with sauce, alongside the parsley potatoes and pickles.

    Add the pickles for freshness, they cut through the richness of the sauce.

Our tips to get it right

  • Work the meat with wet hands and avoid overpacking it, the patties stay tender instead of dense.
  • Let the patties rest off the heat for a minute before topping with sauce, they hold onto their juices better.
  • If the mixture feels too wet from the beets, add a spoonful of breadcrumbs so the patties hold together while cooking.

The variations

  • Swap the ground beef for a veal and pork blend for a finer texture.
  • For a vegetarian version, use a plant based ground meat substitute and lean into the beets and capers, which already carry a lot of flavor.
  • For kids, blend in a bit less capers and shape the patties smaller, more like meatballs.

What to serve it with

  • Extra pickled beets
  • Crusty rye bread
  • Sparkling water with lemon

Storage

Cooked patties keep for 2 days in the refrigerator in a sealed container. You can freeze the shaped raw patties for up to 2 months and cook them straight from frozen. Reheat the cream sauce gently in a saucepan over low heat so it doesn't split.

Questions about this dish

Can I use raw beets instead of cooked ones?

No, raw beets are too firm and take much longer to cook than the meat. Pre cooked beets mix in easily and give the right texture as soon as the patties are done.

Can I make the meat mixture ahead of time?

Yes, you can mix it the day before and keep it covered in the refrigerator. Shape the patties right before cooking so they hold their form.

Why use egg yolks instead of whole eggs?

Yolks bind the meat without adding too much moisture, which keeps the patties from falling apart while cooking. It's the traditional texture for this Swedish dish.

Do kids really like this dish with the capers in it?

Many kids enjoy it because the capers are chopped so finely they melt into the meat and aren't noticeable as a separate ingredient. You can reduce the amount if you'd rather play it safe.

How long does it take to make a beef Lindström with potatoes and cream sauce?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef Lindström with potatoes and cream sauce?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef Lindström with potatoes and cream sauce cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Always check the labels of the products you buy.

European Cuisines

See all

Beet recipes

See all