Løvbiff var noe av det beste jeg visste da jeg var liten, og fast overbevist om at det var løvebiff det het.
Mange måter å tilberede den på, selv om den vanligste kanskje er gatekjøkken-style med en fet béarnaise-saus (eller bærne, med trykk på æ-en som det heter i denne delen av verden) og vasne pommes frites. Jeg liker den beste stekt i panne med salt og pepper, og med vellagret jarlsbergost smelta over. Da jeg gikk på Atkin’s i sin tid, spiste jeg veldig mye av det. Også godt på brødskiva eller som burgerkjøtt.
Ingredienser:
Løvbiff
Krydder (or salt and pepper)
Ost
Ketchup (eller en hvilken som helst saus, egentlig)
Smør
Brød
Slik gjør du det:
Sett ei stekepanne på koketoppen, ha i litt smør eller olje, og få opp litt temperatur.
Legg løvbiffen i panna og vent med å snu den til du ser kjøttsafta piple ut. Når den har fått den størrelsen og tøyeligheten (eller mangel på tøyelighet) som du liker, er det bare å ha på litt krydder om du vil, eller bruke salt og pepper, slik som meg.
Så er den klar til å spises, om du da ikke vil skru ned varmen litt, legge på noen skiver ost, og legge et lokk over panna, da.
Jeg pleier å legge løvbiffen på et fat med tørkepapir og hvile litt etter at jeg har stekt den mens jeg legger noen skiver grovbrød i panna og lar det stekes litt og trekke til seg fettet.
Så er det bare å dandere brødet på et fat, legge løvbiffen oppå, ha på litt ketchup, kanskje et salatblad for det sunne alibiet, og den siste brødskiva oppå der, og hive innpå.
—
Leaf beef (yes, I’ll call it that, because it’s a beef flattened as a leaf) was one of the best things I knew as a kid, and I was convinced that it was called lion beef (løve is lion), which made it even more exciting.
There are many ways to prepare it, even if one usually tends to go for the road house / take away style with a fat béarnaise sauce with non-crispy fries. I prefer it fried in a pan with salt and pepper, and some matured Jarlsberg cheese melted over
. When I, many years ago, went on the Atkin’s diet, I ate a lot of that. It’s also good on a slice of bread or as burger meat.
Ingredients:
Leaf beef
Spices (or salt and pepper)
Cheese
Ketchup (or any other sauce, really)
Butter
Bread
How to do it:
Put a pan on the stove, add some butter or oil, and get the temperature up.
Add the leaf beef to the pan and let it be untill you see the juice come out. Then you turn it over
prosthesis. This option is highly invasive and irreversible How to get viagra enter the arena will need to meet not only the above.
. When it has the size and elasticity (or lack of it) as you want, add some spices (or salt and pepper).
Now it’s ready to eat, but if you want, you can turn down the temperature, add som slices of cheese, and put a lid on it, and wait untill the cheese has melted.
I then put the leaf beef on a plate with some paper on it, and put some sliecs of dark bread in the pan and let it get itself fat and toasty. Then just put the bread on another plate, add the leaf beef, some ketchup, maybe some salad for that healthy aliby, and the other bread on top of it, and eat.
Bring out your main ingredients.
Pepper and salt.
Add the leaf beefs to your pan(s).
Get a couple of loaves of bread.
Grab some toppings.
Flip it when the juice is coming out.
Put the bread in one of the pans.
This is how I like them.
Nice colour.
Prepare some cheese slices.
Add the cheese to the beef, and put a lid on the pan.
Pretty up your bread.
mMmm …
Eat it.
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