Cooking time: approx. 20 min
Ingredients (4 pers.)
2 hectograms beef sirloin
1 egg yolk
approx. ½ deciliter cream
1 tablespoon chopped beetroot
1 tablespoon chopped onion
1 tablespoon capers
salt and white pepper
4 slices white bread
3 tablespoons butter or margarine
4 eggs
8 anchovy fillets
Preparation:
1. Mix together the mince with egg yolk and cream.
2. Mix in finely chopped beetroot, onion, capers, salt and pepper.
3. Sparingly spread butter on the bread slices.
4. Put 1/4 of the stuffing on each sandwich and shape with your hands.
5. Fry the mince side first, but not too quickly.
6. Then flip the sandwich and let the bread side soak up the frying fat.
7. Fry the eggs lightly and place a couple of anchovies around each yolk.
8. Garnish each steak with anchovy fillets.
9. Serve with a green salad.
Translation of original Swedish recipe card courtesy of Google Translate.
© Hemmets Journal AB S/B/3
Vintage Recipe Cards 
I always enjoy your vintage recipe cards, but this one really caught my eye.
Living in Sweden, my Swedish wife nor I have ever seen this dish. But it sounds good so we’ll be giving it a try.
One thing I would like to point out is that the “anchovy” the recipe calls for is not the non-Scandinavia salty one you get in the rest of the world. Ours is sweet. So unless you can get the Swedish variety, I’d suggest one should leave them off.
Oh. Interesting. Thanks for the tip.