Danish home cooking

Millionbøf

Millionbøf roughly means “million steak”: the mince is fried until crumbly, creating countless little pieces of meat. Its hallmark is the rich, dark-brown gravy – hearty, uncomplicated and wonderfully hyggelig.

Millionbøf in dark-brown gravy with onions, next to mashed potatoes and pickled beetroot (AI-generated image)
Image: AI-generated (Runway)
Preparation
10 min
Cooking/baking time
25 min
Servings
4 people
Difficulty
Easy

Ingredients

Millionbøf

Method

  1. Heat the butter in a large frying pan. Brown the mince in batches over high heat until it is nicely browned and crumbly.
  2. Add the onions and fry for about 5 minutes until golden.
  3. Add the tomato paste and toast it for about 1 minute.
  4. Sprinkle over the flour, stir well and gradually pour in the beef stock.
  5. Add the Worcestershire sauce, soy sauce and bay leaves.
  6. Simmer gently over low heat for 20–25 minutes.
  7. Season with salt and pepper and stir in a little cream or gravy browning if you like. Traditionally served with mashed potatoes, boiled potatoes or pickled beetroot.

The story behind the dish

Millionbøf is a Danish dish of fried minced beef in a brown gravy, usually thickened with a little flour. It is served with mashed potatoes, boiled potatoes or even spaghetti.

The basic recipe is simple – butter, a little flour, liquid and brown gravy colouring – but it can be varied to taste, for example with onions, shallots, leek or strips of pepper.

Enjoy it at Dansk Cottage

Hearty, uncomplicated and ready in just over half an hour – exactly right for a cosy evening on Ærø.

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