Swedish Pannbiff with Onion Gravy and Potatoes

Why You’ll Love This Recipe

• Classic Swedish comfort: juicy beef patties, silky onion gravy, and bright sides that balance richness.
• Foolproof texture: a milk-breadcrumb panade keeps the patties tender and moist.
• Weeknight friendly: one pan for patties and gravy, with sides you can prep while you cook.
• Flexible: choose boiled or creamy mashed potatoes and adjust gravy creaminess to taste.

Grocery List

• Produce: Yellow onions, potatoes (waxy for boiling or floury for mash), English cucumber, fresh dill, optional parsley
• Dairy: Milk, heavy cream, unsalted butter, 1 egg
• Pantry: Ground beef, fine dry breadcrumbs, beef stock, lingonberry jam, neutral oil, white wine or distilled vinegar, light soy sauce, all-purpose flour, granulated sugar, Dijon mustard, kosher salt, white pepper, ground allspice

Full Ingredients

Beef Patties (Pannbiff)

• 600 g ground beef (80/20)
• 1/2 cup (120 ml) whole milk
• 1/2 cup (50 g) fine dry breadcrumbs
• 1 small yellow onion, finely grated (about 100 g)
• 1 large egg
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp ground white pepper
• 1/4 tsp ground allspice
• 1 tbsp neutral oil, for searing

Onion Gravy

• 2 large yellow onions, halved and thinly sliced (about 600 g)
• 1 tbsp neutral oil
• 1 tbsp unsalted butter
• 2 tbsp all-purpose flour (16 g)
• 2 cups (500 ml) beef stock
• 1 tsp light soy sauce (or 1 tsp Worcestershire sauce)
• 5 tbsp (75 ml) heavy cream
• Kosher salt and freshly ground black or white pepper, to taste

Potatoes (Choose One)

• Boiled: 2 lb (900 g) waxy potatoes, 1 tsp salt for water, 1 tbsp unsalted butter
• Mashed: 2.2 lb (1 kg) floury potatoes, 3.5 tbsp (50 g) unsalted butter, 2/3 cup (150 ml) warm milk, 1 tsp kosher salt, 1/4 tsp ground white pepper

Quick-Pressed Cucumber (Pressgurka)

• 1 English cucumber (about 300 g), very thinly sliced
• 1 tsp fine salt
• 2 tbsp white wine or distilled vinegar
• 2 tbsp water
• 1 tbsp granulated sugar
• 2 tbsp finely chopped fresh dill
• Pinch ground white pepper

To Serve

• 1/2 cup (120 g) lingonberry jam
• Optional: chopped parsley for potatoes

Step-by-Step Instructions

Step 1: Make the quick-pressed cucumber

Place the thinly sliced cucumber in a bowl and toss with 1 tsp fine salt. Let stand 10 minutes to draw out water, then gently squeeze to remove excess liquid (do not mash). In a small bowl, whisk vinegar, water, and sugar until dissolved. Stir in dill and a pinch of white pepper. Toss the cucumber with the dressing and refrigerate until serving.

Step 2: Start the potatoes

For boiled potatoes, scrub or peel and cut larger potatoes in half so pieces are similar in size. Place in a pot, cover with cold water by 2–3 cm, and add 1 tsp salt. Bring to a boil, then simmer 12–15 minutes until a knife slides in easily. For mashed potatoes, peel and cut into chunks; cover with cold water and 1 tsp salt; simmer 15–18 minutes until tender. Keep warm.

Step 3: Make the panade and patty mix

In a large bowl, blend the milk and breadcrumbs; let stand 5 minutes until the crumbs swell. Mix in the grated onion, egg, Dijon, salt, white pepper, and allspice. Add the beef and fold gently with a fork or your hand until just combined; avoid overworking. With damp hands, form 8 patties about 2 cm thick. Chill 10 minutes to firm. Preheat the oven to 90°C/200°F to keep patties warm later.

Step 4: Sear the patties

Heat 1 tbsp neutral oil in a large heavy skillet over medium-high heat. Sear patties in two batches, 3–4 minutes per side, until deeply browned and just cooked through (70°C/160°F internal temperature). Transfer to a baking sheet and keep warm in the 90°C/200°F oven. Do not wipe out the pan; those browned bits are flavor for the gravy.

Step 5: Caramelize onions and make the gravy

In the same pan over medium heat, add 1 tbsp oil and 1 tbsp butter. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, 12–15 minutes until soft and golden with lightly browned edges. Sprinkle in the flour and cook 1 minute, stirring. Gradually whisk in the beef stock, scraping up any fond. Stir in the soy sauce. Simmer 5–7 minutes until glossy and lightly thickened. Reduce heat to low and stir in the heavy cream. Season to taste with salt and pepper. Return patties (and any juices) to the pan and warm 2–3 minutes.

Step 6: Finish the potatoes

For boiled potatoes: drain well and toss with 1 tbsp butter; season to taste and garnish with chopped parsley if using. For mashed potatoes: drain, return to the hot pot, and let steam off 1 minute. Mash with 50 g butter, then add 150 ml warm milk until creamy. Season with 1 tsp salt and 1/4 tsp white pepper.

Step 7: Plate and serve

Spoon patties onto warm plates, top generously with the glossy onion gravy. Add boiled or mashed potatoes on the side, a spoonful of lingonberry jam, and a heap of quick-pressed cucumber. Serve immediately.

Pro Tips

• Chill the patties before searing to help them keep shape and stay juicy.
• Use a gentle hand when mixing the meat; overmixing makes patties dense.
• Slice onions pole-to-pole for ribbons that hold their shape in the gravy.
• Gravy too thick? Whisk in a splash of hot stock. Too thin? Simmer 2–3 minutes longer.
• For deeper color, add a few drops of dark soy or a pinch of sugar while browning onions.

Variations

• Beef and pork blend: Use 300 g beef + 300 g pork for an even softer, classic Scandinavian texture.
• Gluten-free: Use certified GF breadcrumbs and thicken gravy with 2 tsp cornstarch slurry instead of flour.
• Extra-creamy gravy: Increase cream to 150 ml for a richer, gräddsås-style finish.

Storage & Make-Ahead

Refrigerate patties with gravy up to 3 days; reheat gently on the stovetop until hot (74°C/165°F). Patties freeze well for 2 months; thaw overnight, then warm in gravy. Quick-pressed cucumber is best the day it’s made but keeps 24 hours, chilled. Boiled potatoes are best fresh; mashed potatoes can be made 1 day ahead—reheat with a splash of warm milk and whisk in a knob of butter.

Nutrition (per serving)

Approximate values vary with potato choice. With boiled potatoes: about 850 kcal, 38 g protein, 53 g fat, 58 g carbs. With mashed potatoes: about 1050 kcal, 40 g protein, 66 g fat, 84 g carbs. Sodium will vary based on stock and added salt.