Swedish Pan-Fried Beef Patties with Cream Sauce

Serves: 4│60 min

Golden, generous, and unapologetically comforting. Pannbiff med gräddsås is Swedish home cooking at its finest. Larger and flatter than classic meatballs, these pan-fried beef patties are seared until beautifully browned, then bathed in a silky cream sauce made from the same buttery skillet. Served with velvety mashed potatoes, bright lingonberries, and lightly pickled cucumber, the dish balances richness with freshness in that distinctly Scandinavian way. It’s the kind of meal that feels both rustic and refined — equally at home on a grandmother’s kitchen table or a white-tablecloth restaurant plate.

Ingredients

Beef Patties

• 800 g ground beef (1.75 lb)

• 1 small yellow onion, finely grated

• 60 ml breadcrumbs (¼ cup)

• 120 ml milk (½ cup)

• 1 egg

• 1 tsp salt

• ½ tsp white pepper

• ½ tsp Worcestershire sauce (optional but nice)

• Butter for frying

Creamy Mashed Potatoes

• 1 kg floury potatoes (2 lb)

• 60 g butter (4 tbsp)

• 120–180 ml warm milk (½–¾ cup)

• Salt, nutmeg, white pepper

Cream sause (Gräddsås)

• 30 g butter (2 tbsp)

• 30 g flour (2 tbsp)

• 480 ml beef stock (2 cups)

• 120 ml heavy cream (½ cup)

• 1–2 tsp soy sauce

• ½ tsp Dijon mustard

• Salt & white pepper

Quick Pickled Cucumber (Pressgurka)

• ½ cucumber, thinly sliced

• 60 ml water (¼ cup)

• 30 ml white vinegar (2 tbsp)

• 1 tbsp sugar

• Pinch salt

• Fresh parsley (optional)

Instructions

1. Mix breadcrumbs and milk. Let sit 5–10 minutes.

2. Combine beef, onion, soaked breadcrumbs, egg, salt, pepper, and Worcestershire.
   Mix gently — don’t overwork.

3. Form into 4–6 large oval patties (about 2 cm / ¾ inch thick).

4. Heat butter in a skillet over medium heat. Fry 4–5 minutes per side until nicely browned and cooked through.
   Remove and keep warm.

Mashed potatoes

1. Boil peeled potatoes in salted water until soft (15–20 minutes).

1. Drain well.

2. Mash with butter.

3. Gradually add warm milk until smooth and creamy.

4. Season with salt.

Tip: For restaurant-smooth mash, press through a potato ricer.

Sause

1. Melt butter in pan.

2. Whisk in flour, cook 1–2 minutes.

3. Slowly whisk in stock.

4. Add cream, soy sauce, mustard.

5. Simmer 5–8 minutes until silky and thick.

6. Return patties to sauce and simmer gently 5 minutes.

Pickled cucumber

1. Mix water, vinegar, sugar, and salt.

2. Pour over thin cucumber slices.

3. Let sit at least 15–30 minutes.

Plate

• A generous scoop of mashed potatoes

• Meatballs covered in cream sauce

• A spoonful of lingonberry jam

• Pickled cucumber on top

• Optional chopped parsley