To celebrate our 70th anniversary, we’ve revisited two Danish classics: Beef patty with onions and veal fricassée – from around 1956, when Scanpan was founded. The skilled Danish chef René Stenholt presents both how the dishes were best prepared back then and how they are interpreted in a 2026 version.

Find the 1956 recipe further down the page. We begin with 2026.

Serves 4.

Ingredients:

Beef, potato cream and sauce:

800 g minced beef (10–12% fat)
25 g butter
Salt and pepper
200 g potatoes
100 ml milk
100 ml water
300 ml veal stock

Vegetables:

2 red onions
200 g cucumbers
400 ml vinegar (200 ml for onions, 200 ml for cucumbers)
400 ml water (200 ml for onions, 200 ml for cucumbers)
400 ml sugar (200 ml for onions, 200 ml for cucumbers)
200 g beetroot
50 ml olive oil
50 ml balsamic vinegar
Salt and pepper
Fresh parsley

Serves 4.

Ingredients:

Beef patties:

800 g minced beef (10–12% fat)
25 g butter
Salt and pepper

Vegetables:

1 kg potatoes (preferably new Danish potatoes)
Chopped parsley
200 g beetroot
200 g cucumbers
400 ml vinegar (200 ml for beetroot, 200 ml for cucumbers)
400 ml water (200 ml for beetroot, 200 ml for cucumbers)
400 ml sugar (200 ml for beetroot, 200 ml for cucumbers)
3–4 onions
50 g butter
Salt and pepper

Sauce:

Approx. 25 g butter
2 tbsp flour
200 ml chicken stock
100 ml cream
A few drops of browning (gravy colouring)