Biff or beef Rydberg, classic Swedish dish with diced potatoes, onion and beef.
Similar to pyttipanna, but more luxurious.

Serves four:

12 Potatoes
2 Onions
about 500 grams (1.1 pounds) Beef (preferably tenderloin or sirloin)
1 tsp Vinegar
4 Egg Yolks

Mustard-dressing:

2 dl (0.4 cups) Crème Fraîche
3-4 tsp Dijon

Salt & Pepper
Butter for frying
Olive Oil

1. Peel the potatoes and onions. Trim the meat from any excess fat and sinews. Dice the potatoes in pretty large chunks, do the same with the meat and also chop the onion quite rough. Mix the crème fraîche with mustard and possibly some salt, taste and cool.

2. Bring heavily salted water to a boil, boil the potato-cubes for about five minutes. The next step is for you to decide, either roast the potatoes with olive oil in the oven until golden and crisp, or fry them in butter and oil in a pan, also until crisp. The first option is the healthier one, the second is the original Swedish version.

3. Then fry the meat in butter and olive oil, preferably leave the meat a bit pink in the middle, season with salt and pepper. When meat is ready remove from pan and add the onion, when colored add the vinegar and let reduce.

Serve meat, potatoes and onions in separate rows together with mustard-dressing and an egg-yolk, season with some salt and pepper. A good company is a cold beer or a glass of milk and perhaps some crisp-bread.