Creamy Beef and Dill Stuffed Buns

b1This is a perfect cold and rainy or snowy lunch dish. I discovered it years ago flipping through one of my moms old food magazines. It was just a day like today. Dark and gloomy. The kind of day where you really don’t want to get out of bed. Howling winds and rain hitting the roof is anything but inspiring. Not much can be done about it. So, why not put on your comfiest of clothes and spend the day in the kitchen? That’s what I usually do.

The original copy I had of the recipe for this dish is long gone but this is how I remember it. I have to admit, horseradish and dill in a ground beef mixture was something new to me. It does work really well. I may have brought up the spice level a bit from the original, but tastes do change with time.

I find dill a very underrated herb. It’s not often used unless with fish or seafood. Another dill and meat dish that I love is a Swedish classic: Lamb cooked in a dill sauce. I have a feeling it will be featured in its own post in the not so distant future. But until then, why not try these crunchy, creamy and full of flavour buns. You’ll love them.

Jens

b5

1 large onion

3 cloves garlic

1/2 zucchini

1 tbsp freshly ground ginger

1 1/2 tbsp grated horseradish

1 tbsp butter

1 tbsp olive oil

600g ground beef

1/2 tbsp dijon mustard

1 tbsp tomato paste

2 tsp sambal oelek

1/2 cup finely chopped dill

1/2 cup water

1 cup crème fraîche

2 tsp salt 

1 tsp white pepper

1 1/2 cup grated cheese

5 large french white buns

Preheat oven to 450F.

Peel and finely dice the onion, garlic and zucchini. In a large cast iron pan, heat up the butter and olive oil. Fry the ground meat over medium-high heat until browned. Brake it up well with a wooden spoon and stir often. Transfer the ground beef to a bowl, but leave the juices in the pan. Add the onion, garlic, zucchini, horseradish and ginger to the liquid and sauté for 3-4 minutes. Stir often. Pour the beef back into the pot and add mustard, tomato paste, sambal oelek (or other hot chili sauce), dill and water. Season with salt and pepper. 

While the beef is simmering, cut the top of the buns, about 1″ from the top. Scoop out some of the centre and chop it into small pieces. You should have about 1 cup of diced bread. Add to the meat sauce along with the crème fraîche. The filling should be fairly dry to prevent the bottom of loaf/buns getting soggy. When well mixed, add the filling. Let it mound a bit. Sprinkle with freshly grated cheese (I use a mixture of mozzarella and gruyère). Bake in the upper part of the oven for 10-15 min until cheese is melted and nicely browned.

Enjoy with a green salad.b4 b3 b2