Det m\u00e5tte jo ske at “mormor k\u00f8kkenet” (eller retter i mit tilf\u00e6lde farmor k\u00f8kkenet) ogs\u00e5 kom hertil<\/p>\n
Hakkeb\u00f8f<\/strong> Bl\u00f8de l\u00f8g<\/strong> Brunsovs<\/strong> Fremgangsm\u00e5de<\/strong><\/p>\n Hakkeb\u00f8f<\/strong> Varm en pande. Kom b\u00f8ffen p\u00e5 panden, n\u00e5r sm\u00f8rret er brusset af. Bl\u00f8de l\u00f8g<\/strong> Sk\u00e6r l\u00f8get i skiver Brunsovs<\/strong> Jeg servere kartofler til.<\/p>\n Velbekomme.<\/p>\n","protected":false},"excerpt":{"rendered":" Det m\u00e5tte jo ske at “mormor k\u00f8kkenet” (eller retter i mit tilf\u00e6lde farmor k\u00f8kkenet) ogs\u00e5 kom hertil Hakkeb\u00f8f 125-150 g hakket oksek\u00f8d pr. person olie og sm\u00f8r stegning Salt og Peber Bl\u00f8de l\u00f8g 1 zittauerl\u00f8g 25-35g sm\u00f8r evt. 1 tsk sukker (min farmor brugte altid sukker ;-)) Brunsovs 25 g sm\u00f8r 25 g mel 5-7
\n125-150 g hakket oksek\u00f8d pr. person
\nolie og sm\u00f8r stegning
\nSalt og Peber<\/p>\n
\n1 zittauerl\u00f8g
\n25-35g sm\u00f8r
\nevt. 1 tsk sukker (min farmor brugte altid sukker ;-))<\/p>\n
\n25 g sm\u00f8r
\n25 g mel
\n5-7 dl oksefond \/ m\u00e6lk
\nKul\u00f8r
\nSalt og Peber<\/p>\n
\nHvis k\u00f8det er koldt, skal det varmes med h\u00e6nderne.
\n\u00c6lt k\u00f8det med h\u00e6nderne.
\nN\u00e5r k\u00f8det begynder at h\u00e6ngesammen formes det til en b\u00f8f.
\nTyk b\u00f8ffen lidt fladere.
\nLav et kryds m\u00f8nster med en kniv. (p\u00e5 begge sider)
\nDrys salt og peber p\u00e5.<\/p>\n
\nvarm olien og smelt sm\u00f8rret.<\/p>\n
\nSteg b\u00f8ffen 2-3 p\u00e5 hver side – eller efter hvor r\u00f8d du vil have den.<\/p>\n
\nHalver l\u00f8get og pil den brune lag af.<\/p>\n
\nSmelt sm\u00f8rret p\u00e5 en pande.
\nBrun l\u00f8get lidt, og skur ned til lavt blus.
\nMan kan komme lidt vand p\u00e5 for at “koge” l\u00f8gene endnu bl\u00f8dere.
\nKom evt. en tsk sukker p\u00e5. <\/p>\n
\nSmelt sm\u00f8rret i en gryde.
\nkom melet p\u00e5.
\nR\u00f8r melet ud i sm\u00f8rret.
\nKom v\u00e6sken p\u00e5 lidt af gangen og r\u00f8r den ud i melet.
\nN\u00e5r sovsen har den konsistens, du synes den skal giv den lidt kul\u00f8r, s\u00e5 den bliver brun
\nSmag til med Salt og peber.<\/p>\n
Read more <\/a><\/p>\n","protected":false},"author":2,"featured_media":239,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[38],"tags":[40,39],"jetpack_featured_media_url":"http:\/\/franklybites.dk\/wp-content\/uploads\/2016\/11\/Hakkeb\u00f8f.jpg","_links":{"self":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/238"}],"collection":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=238"}],"version-history":[{"count":15,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/238\/revisions"}],"predecessor-version":[{"id":254,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/238\/revisions\/254"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/media\/239"}],"wp:attachment":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=238"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}