Return to Content

Suzanne Taylor's Beef a la Lindstrom

Suzanne Taylor’s Beef a la Lindstrom
2 votes, 2.50 avg. rating (59% score)
Print Friendly

Yield: Serves 4 to 6

"This recipe was given me by a famous actor whose forebears came from Sweden: Alfred Lunt. He gave me very specific instructions for this dish, and I follow them faithfully, even to using a two-pronged fork to mix the ingredients. 'Two prongs,' he said firmly, 'never three.' "

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 pound lean ground beef, chuck or round
  • 1/2 cup cream
  • salt and pepper to taste
  • 4 to 5 pickled beets, finely chopped
  • 2 tablespoons finely chopped onion
  • 1 tablespoon chopped capers
  • 2 medium-sized boiled potatoes, finely chopped
  • 3 to 4 tablespoons butter, as needed
  • hot water, as needed
  • 1 tablespoon whole capers


Using a two-pronged fork, stir the cream vigorously into the meat and add the salt and pepper. Then stir in the beets, onion, chopped capers, and potatoes. Form into " hamburgers" about an inch thick, and let them sit at room temperature for an hour, "even on a hot summer day," said Mr. Lunt. Brown the beef cakes in butter over a hot fire, turning only once. They should be crusty outside and pink inside. Remove to a hot platter, add a few spoonfuls of hot water to the butter in the pan, add the whole capers, heat for a few seconds, and pour the sauce over the meat. Mr. Lunt advocated broiled tomatoes and an ice-cold bottle of beer to accompany this.
Updated Monday, March 22nd, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111