Monday, July 27, 2015

Beef casserole with roots - Köttgryta med rotfrukter

Köttgryta med rotfrukter

A really warming casserole with meat, potatoes and carrots. The roots can be varied according to access and taste.

4 servings

14 oz to 1 lb boneless beef
2 tbsps flour
½ tsp salt
dash white pepper
1 tbsp butter or margarine
1 tbsp cooking oil
1 chopped onion
1 large crushed garlic clove
1 cup meat bouillon
½ tsp dried thyme
dash salt
dash white pepper
8 middle-sized carrots, peeled
4 small potatoes, peeled

chopped parsley

Wipe off the meat and cut it in approx ¾ inch cubes. Coat them with flour mixed with salt and pepper. Brown butter or margarine and oil in a frying pot and brown the meat on all sides. Take it up. Brown onion and garlic until onion is tender, stirring occasionally. Add bouillon, thyme, salt and pepper, cover and fry on low heat for 1 to 1½ hours, stirring now and then.

Cut the carrots in pieces, approx 1½ inches long, and the potatoes in wedges. Add carrots and potatoes to the casserole and boil for about 20 minutes more. Sprinkle with parsley and serve with a nice rye bread and tomatoes.



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