Recipe: Beef Rydberg with mustard cream

Beef Rydberg is a classical swedish dish. This Friday, Therse Tillman, who has a penchant for low-fat and climate smart venison, puts her special touch on the classic dish by using moose instead of the original recipes beef tenderloin.

You need (for 4 persons): 

- 500g boneless beef inside of moose
- 600g peeled potatoes
- 4 yellow onions
- 1 tablespoon salt
- 1 ml pepper
- 1 ml sugar
- egg yolk for serving
- parsley for serving
- butter for frying

For the mustard cream:
- 2 tablespoons mustard powder
- 2 tablespoons sugar/honey
- 1 tablespoon Dijon mustard
- 2 tablespoons grated horseradish
- 2,5 dl whipping cream

Here's how you do it:

Whip the cream lightly and add the other ingredients until a nice and fluffy cream. Season with salt and pepper and put it in the fridge while you are preparing the rest.

Peel onions and potatoes. Cut/chop onions, potatoes and meat into fairly equal pieces (approximately 1x1 cm). Fry the onion on medium heat in a frying pan with butter until it gets a nice golden color. Taste with salt, pepper and a pinch of sugar.

Heat the frying pan with butter and oil. Pour in the potato cubes and fry them until they have a nice, golden color and until they are roasted.

Then fry the meat quickly in a hot frying pan. Taste with salt and BBQ spice mixture. Serve everything as freshly prepared as possible and top it with egg yolk, chopped parsley and mustard cream.

Good luck and have a tasty meal!

Text och photo: Therese Tillman

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