Biff à la Lindström
A Swedish beef patty dish with disputed origins.
Biff à la Lindström is a Swedish dish consisting of patties made from ground beef, onion, potato, red beet, and capers, which are then fried. The dish's origins are unclear, though the use of beets and capers suggests a possible Russian influence. One common story credits Finnish soldier Henrik Lindström, who was born and raised in Saint Petersburg. According to this account, he visited Hotel Witt in Kalmar on 4 May 1862 and wanted to treat his friends to a meal he had eaten in Russia. He ordered the necessary ingredients from the kitchen, instructed the guests on how to form the patties, and then had them fried and served. The dish was added to the hotel's menu and remains there today. Another story attributes the dish to Adolf Henrik Lindstrøm, the chef who accompanied explorers Fridtjof Nansen and Roald Amundsen on polar expeditions and through the Northwest Passage. In his memoirs, Lindstrøm wrote that his version of "Biff à la Lindstrøm" was made from bear meat and served in all the Grand hotels of Northern Europe. He also made a Swedish version from minced beef mixed with beetroot, claiming he received the recipe from a Swedish housekeeper. Despite this, he was not the originator of the dish now commonly associated with him.
- Type
- Dish
- Country of origin
- Sweden (disputed, possibly Russia)
- Main ingredients
- onion, potato, red beet, capers, ground beef
- Cooking method
- formed into patties and fried
- Associated names
- Henrik Lindström, Adolf Henrik Lindstrøm
Lore & Background
The dish is commonly linked to a story about Finnish soldier Henrik Lindström (1831–1910), born and raised in Saint Petersburg. He supposedly visited Hotel Witt in Kalmar on 4 May 1862, where he ordered ingredients to treat his friends to a meal he used to eat in Russia. The guests were instructed on how to make the patties, which were then fried in the kitchen and served, and the dish was promptly added to the hotel's menu, where it remains.
Reader's Guide
Another story attributes the dish to Adolf Henrik Lindstrøm, the chef who accompanied both Fridtjof Nansen and Roald Amundsen on their polar missions and through the Northwest Passage. In his memoirs, Lindstrøm wrote that 'Biff à la Lindstrøm' was made from bear meat and served in all the Grand hotels in Northern Europe. There is also a Swedish version made from minced beef interspersed with beetroot. The polar chef Lindstrøm made this dish and said he had received the recipe from a Swedish housekeeper, but he was not the originator of the dish many now associate with him. The inclusion of beets and capers makes it likely the dish originates in Russia, despite the Swedish-sounding name.
Did You Know?
- The dish is named after a person named Lindström, but the exact identity is disputed.
- One story claims it was invented by Finnish soldier Henrik Lindström at Hotel Witt in Kalmar on 4 May 1862.
- Another story attributes it to polar chef Adolf Henrik Lindstrøm, who accompanied Nansen and Amundsen.
- Adolf Henrik Lindstrøm wrote that his version was made from bear meat.
More in Swedish cuisine 1-24
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced