Swedish Biffar may be cooked in a variety of ways--you choose which makes the most sense for you and your taste:
Full Size Cooking Instructions
Crockpot/Slow Cooker
If frozen, thaw in refrigerator. Pour biffar and sauce into slow cooker. Cook on low 4 to 5 hours, or high 2 hours. Stir up sauce before serving as it may separate.
Skillet
If frozen, thaw in refrigerator. Heat sauce to bubbling and allow to simmer, covered, for 15-20 minutes or until meat is heated and cooked through.
Oven
Bake, covered, at 350 F for 45-60 min, or until biffar are heated and cooked through.
Half Size Cooking Instructions
Crockpot/Slow Cooker
If frozen, thaw in refrigerator. Pour biffar and sauce into slow cooker. Cook on low 2 1/2 hours. Stir up sauce before serving as it may separate.
Skillet
If frozen, thaw in refrigerator. Heat sauce to bubbling and allow to simmer, covered, for 15-20 minutes or until meat is heated and cooked through.
Oven
Bake, covered, at 350 F for 45-60 min, or until biffar are heated and cooked through.
Swedish-Style Cooking Instructions
If you'd like to do your Biffar "Swedish Style", please put in a request when you book your session. Count on about 25-30 minutes prep time at home.
If frozen, thaw in refrigerator. Heat a large skillet over medium-high heat. Add 1 T butter and melt. Grab a handful of Biffar meat (about 1/4 cup) and form into a sloppy, giant meatball, then flatten slightly into a fat patty. Drop in the skillet and continue until you have filled your pan with a good 1/2 inch between the patties. Don't overload your pan!
Allow the patties to cook for several minutes, getting some good color before flipping to the other side. Don't rush this, or your biffar will fall apart. Once they have gotten color on both sides, you may need to flip them a couple times more to cook to your desired doneness. The pink doesn't need to be completely gone from the center, but you don't want them to be red. Remove biffar from pan to a covered container where they can stay warm. If you need to do a second batch, do it now.
If doing a full size meal, add 3 T butter to skillet with meat drippings. If doing half size, add 1 1/2 T butter. Melt butter, then add your packet of flour. Stir to form a roux and allow to bubble for about 1 minute. Add your Lingon Berry Cream sauce and whisk into roux. Allow to thicken and serve. Do not add biffar back to sauce--they should be served separately.
Serving Suggestions
Garnish with fresh parsley and serve with mashed or boiled potatoes and a side of carrots. You may also choose to serve them with egg noodles, however, noodles are NOT Swedish.
Here's a yummy recipe for Mashed Potatoes.
Some Swedish Treats you can make at home: Choklad Bollar or Kladdkaka.
