Suzanne Taylor’s Beef a la Lindstrom

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Suzanne Taylor’s Beef a la Lindstrom

“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.’ “

Yield: Serves 4 to 6


  • 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.

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