Millionbøf translates to “million beef” or “million steaks” in Danish. The whimsical name comes from the appearance of the dish – the ground beef is broken up into so many small pieces in the gravy that it looks like “a million” little bits of meat. It’s a fun name for a humble dish.

Millionbøf is pronounced “MIL-yun-burf” (with that last syllable sounding like “berf” but with an “oo” shaping your lips, as Danish ø is similar to the “u” in burn). If that’s tricky, you can simply say “million beef.” Most people will understand what you mean!

Lumpy gravy usually means the flour wasn’t fully blended or it clumped when added. To prevent lumps, always whisk the flour with cold water before adding to the hot pot – never dump dry flour straight into the stew. Add the flour slurry slowly while stirring the simmering liquid. If you still see lumps, keep stirring and lightly mash them against the pot side; small ones should dissolve. In a worst-case scenario, you can strain the gravy through a sieve to remove lumps, or use an immersion blender for a few seconds. Using cornstarch instead of flour can also help avoid lumps, as cornstarch blends more smoothly. Once you have a lump-free gravy, keep it at a low gentle simmer after thickening – boiling vigorously can sometimes make flour lump up again or turn gummy.

Not a problem! It sounds like either too much thickener was added or there wasn’t enough liquid. Millionbøf gravy should be spoonable, not scoopable. To fix an overly thick sauce, simply stir in more liquid (hot water, broth, or even a bit of milk) a little at a time over low heat until it loosens to a gravy consistency. Next time, add your flour slurry in increments and stop when the gravy coats the back of a spoon. Remember you don’t have to use all the thickener if it’s not needed. Also, keep in mind the gravy will thicken a bit more as it cools on the plate, so slightly looser in the pot is okay.

If your sauce is too thin, you likely didn’t add enough flour/cornstarch, or perhaps you added a bit too much liquid. No worries – you can still save it. Mix another teaspoon of flour or 1/2 teaspoon of cornstarch with a bit of cold water to make a slurry, then stir it into the simmering sauce. Give it a few minutes to thicken. Alternatively, you can just simmer the sauce uncovered for longer, which will reduce it and naturally thicken (just stir occasionally to avoid sticking). For the future, note that 2 tablespoons of flour per 500 ml of liquid should give a medium-thick gravy; you can adjust up or down to your liking.

Millionbøf is meant to be mild and kid-friendly, but it shouldn’t be bland. If it tastes flat, try these tips:
Season properly: Add a good pinch of salt and pepper at each stage – when sweating onions, browning beef, and after simmering – rather than all at the end. Layering seasoning makes a big difference. Taste before serving and don’t be afraid to add a bit more salt if needed (especially if you used unsalted broth).
Use a flavorful broth: A weak stock can lead to a weak gravy. Next time, use a high-quality beef stock or bouillon. You can even add a crumbled bouillon cube in addition to your broth for extra richness.
Umami boosters: Worcestershire sauce is a great addition – its tangy depth can really amp up flavor. A teaspoon of soy sauce can similarly add savoriness (just watch salt). Some Danish cooks stir in a tablespoon of red currant jelly or tomato ketchup to give a touch of sweetness and acidity that wakes up the gravy. It won’t taste sweet, it just adds complexity.
Brown the meat well: Make sure you got a good browning on the beef and onions. If the meat was just gray, you’ll miss out on those caramelized flavors. Next time, take the time to really sear the meat (in batches if needed). Those browned bits = flavor.
Add herbs or spices: If you still find it too plain, try a bay leaf (if you didn’t), a dash more pepper, or a pinch of garlic powder. Even a little onion powder can bolster the savoriness. Remember, traditional millionbøf is simple, but your kitchen = your rules for taste!

Absolutely. In fact, like many stews, millionbøf can taste even better the next day after the flavors meld. You can cook it fully, let it cool, and refrigerate it for up to 3–4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. You might need to add a splash of water or broth when reheating, as the gravy tends to thicken up in the fridge. If it got too thick, don’t worry – just loosen with liquid as mentioned. Reheat the mashed potatoes separately (you can rewarm them in a microwave or in an oven covered with foil, adding a bit of milk if they’ve stiffened up). Or, if making ahead, consider only making the meat sauce and boiling fresh potatoes on the day of serving – that’s often easiest. Freezer tip: Millionbøf also freezes well. Store the cooled beef gravy in an airtight container or freezer bag for up to 2-3 months. Thaw overnight in the fridge and reheat. The texture of the sauce might be a little thicker after freezing; just reheat gently and stir in liquid as needed. (I don’t recommend freezing mashed potatoes – those don’t thaw as nicely, but the meat part is fine to freeze.)

You might hear Danes also refer to it as “1000-bøf” (thousand beef) – same idea, just fewer “steaks” in the name. The most colorful nickname, as mentioned, is “væltet lokum” which translates to “tipped-over outhouse”. It’s a bit of potty humor describing how the dish looks like a big mess! Rest assured, despite the messy appearance, the taste is delicious. These names are mostly used humorously. On English menus or blogs, it’s sometimes just called “million beef” or “million steak stew.” But you now know they all mean that yummy Danish beef-and-gravy dish we love.

Yes, in different cultures there are comparable comfort foods. For example, in the US, hamburger gravy (ground beef in a brown gravy often served over mashed potatoes) is very similar in concept. It’s basically the American cousin! In Latin America, picadillo – a spiced ground meat stew (often with tomatoes and veggies, served over rice) – is somewhat akin to a zesty version of millionbøf. And of course, it’s reminiscent of an Italian meat sauce minus the tomato and herbs. Essentially, many cuisines have a way of simmering ground meat in a savory sauce to pour over starch. Millionbøf is the Danish take on that idea, with its own simple, cozy character.

Leftover millionbøf is a treat! Store the meat and gravy separate from the mash if possible (so the potatoes don’t absorb all the sauce). Reheat in a pot or microwave until hot. You can reuse it in fun ways: make a quick shepherd’s pie by topping the heated millionbøf with leftover mashed potatoes and broiling until lightly browned. Or serve it over toast for a Danish-meets-diner open-faced sandwich (a bit like SOS, if you know that old-fashioned dish). You could even toss the reheated millionbøf with cooked egg noodles to create a makeshift beef pasta – add a dollop of sour cream and you’ve got something close to a stroganoff. Be safe and use up leftovers within a few days (or freeze as noted). But honestly, you might find the pot is scraped clean the first night!