UntrainedChef
Millionbøf – Danish Minced Meat Stew - beef, kids recipe

Millionbøf – Danish Minced Meat Stew

20 min
2 portions

Classic Danish comfort food that the whole family actually eats. Ready in 20 minutes and goes with pretty much anything — potatoes, mash, pasta, or rice.

Instructions

  1. 1

    Brown the minced meat, mushrooms, and onion in a frying pan with the margarine until the meat is cooked through.

  2. 2

    Make the gravy according to the packet instructions, then pour it over the meat and stir everything together.

  3. 3

    Make the mashed potato according to the packet instructions.

  4. 4

    Bring a pot of salted water to the boil, add the cauliflower or broccoli florets, and cook for about 2–3 minutes.

  5. 5

    Spoon the mash onto the plates and top with the meat mixture.

Per average serving

728
Calories
kcal
48.6
Protein
g
63.3
Carbs
g
30.8
Fat
g
5.8g
Fiber
7.4g
Sugar
2584mg
Sodium

Tips from the kitchen

  • Get the pan properly hot before adding the meat. If it's too cool, the mince steams instead of browning, and you lose a lot of the flavour that makes the gravy worth eating.
  • Break the mince up as it cooks. Big clumps stay pink in the middle even when the outside looks done. Keep moving it around until there's no grey or pink left.
  • Add the mushrooms and onion at the same time as the meat. They'll release water as they cook, which helps deglaze the pan and gives the gravy something to work with.
  • When you make the gravy, go slightly thicker than the packet suggests. The meat mixture will thin it out a little once everything is stirred together.
  • The cauliflower or broccoli only needs 2 minutes if you cut the florets small. Pull one out and bite it. It should have a little resistance, not be soft all the way through.

Ways to vary it

  • You can swap the minced beef for a mix of beef and pork, which gives a slightly softer texture. Some people use all pork, and it works fine with the brown gravy.
  • A splash of Worcestershire sauce stirred into the meat before adding the gravy adds a bit of depth. Completely optional, the base recipe stands on its own.
  • If the kids won't touch cauliflower, frozen peas stirred in at the end work well. They heat through in about a minute and don't need a separate pot.

Storage & leftovers

The meat mixture keeps in the fridge for 3 days in a sealed container. It freezes well too, up to 2 months. Reheat it in a pan over medium heat with a small splash of water to loosen it up, the gravy can get quite thick once cold.

What to serve with it

This is already a full plate with the mash and veg, but a slice of rye bread on the side is very Danish and works well for scooping up the extra gravy.

UC
By Untrained ChefPublished 13 July 2026

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