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B stands for “Biff Rydberg” – “disappearingly” delicious
One of my favorite dishes and I have made it 1000’s of time through my years as a chef. It take some prep time – but worth every minute – but very easy to make.
The dish is named after the Hôtel Rydberg in Stockholm , which in turn is named after the merchant Abraham Rydberg, who donated funds for the hotel’s construction. The hotel excited 1857-1914, and was during it’s time one of the city’s more well-known places of entertainment. It was demolished in 1914 to give place to a bank building.
Classic Beef Rydberg, serves 4:
2 large yellow onions, chopped
8-10 medium sized firm potatoes, chopped
1/2 teaspoon salt
butter for frying
500g beef fillet or sirloin steak, cut in cubes
1/2 teaspoon salt
1/2 tsp pepper
4 egg yolks
Nothing for this dish has to be finely cut, so big as you would like them to be.
1. Peel and chop the onion. Fry it lightly browned and soft in some butter or oil on pretty low heat. Remove the onion and keep it warm.
2. Peel potatoes and dice it into about 1/2 cm pieces. Fry slowly in some butter or oil so that the potato is browned on the outside and soft inside. Season with salt . Keep the potatoes warm.
3. Trim the meat and dry it . Cut it into 1 cm cubes. Heat the margarine in a frying pan . When it stopped skimming is the time to put in the meat, possibly in batches. Cook until the meat is well browned all over, but still pink inside. Season with salt and pepper.
4. Mix the onion with the potatoes and allow to heat through. Post it on one side of warm serving platter. Add the meat next to them. Sprinkle with chopped parsley. Pour the egg yolks into small cups and place them in the middle.
But you can serve the dish with fried eggs if you are not comfortable with serving raw egg yolks, still taste fantastic. Creamed horseradish is very nice with this dish.
If you eat the dish with raw yolks – you mix everything together with the yolk.
I know that raw egg yolks are a health hazard in more than one way. I eat quite a few dishes with raw egg yolks, because I’m not pregnant and Sweden is the only country in the world that has salmonella free eggs. Our hens are tested monthly.
And of course you need a cold beer and iced snaps to go with it – to become a true Swedish gourmand.
“A hotel isn’t like a home,
but it’s better than being a house guest.”
My choice of cloud is “Holy” with The Moniker – The Moniker (English nickname, alias, etc.), stage name of Olof Daniel Karlsson, born 1981 in Norrahammar, is a Swedish singer, musician and songwriter. “Holy” features the French singer Vanessa
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Page2; cbc.ca/ifood.tv/whatculture. com