Monday, July 27, 2015

Beef and mushroom casserole - Köttragu med svamp

Köttragu med svamp

Make a lovely, fragrant casserole of fine beef in a hearty sauce. A great dish for many guests (or when you are in a hurry) as it can be made in advance.

4 servings

1 lb boneless beef, e.g. thick flank
2 tbsps flour
8 oz fresh mushrooms
1 onion
2 tbsps butter or margarine
good 1/3 cup white wine or water
scant ¼ to good 1/3 cup cream, 15% fat
1 meat bouillon cube
1 to 1½ tsps Chinese soy sauce
dash black pepper
4 servings tagliatelle
water, salt
good 1/3 cup soured cream
4 tbsps grated Parmesan cheese

Thinly shred the meat and coat with flour. Slice the mushrooms and chop the onion. Melt 1 tbsp fat in a frying pot and brown the meat until coloured. Transfer to a plate. Melt remaining fat and sizzle onion and mushrooms for about 5 minutes. Add wine, cream, bouillon cube, soy sauce and pepper. Put the meat back in the pot, put a lid on and simmer slowly on low heat for 20 to 30 minutes. Flavour to taste and adjust if necessary.

Boil the pasta in lightly salted water according to package instructions. Mix soured cream and parmesan. Serve the casserole with tagliatelle and the soured cream on top.



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