Saturday, August 08, 2015

Beef and onion casserole - Kött- och lökgryta

Kött- och lökgryta

A meat casserole is always practical – just put it on the table and let everyone serve themselves to as much as they want! (With me, that would be fatal as there wouldn’t be enough for the others if I didn’t restrain myself …)

4 servings

1 to 1 1/3 lbs boneless beef
1 red onion
8 shallots
6 oz fresh mushrooms
½ red sweet pepper
2 tbsps cooking oil
2 tbsps flour
1 cup red wine
2/3 cup meat bouillon
3 tbsps tomato purée
1 tbsp chopped fresh thyme
or ½ tsp dried thyme
1 bay leaf
¾ tsp salt
dash black pepper

Cut the meat in pieces. Chop the red onion and split the shallots if they’re large. Slice the mushrooms and cut the sweet pepper in rings. Heat the oil in a frying pan and brown the meat, little by little, until coloured. Transfer to a pot.

Sizzle onions and mushrooms for 3 to 5 minutes and add it to the pot. Add sweet pepper and flour, then wine, bouillon, tomato purée, thyme, bay leaf, salt and black pepper and simmer on low heat, covered, for 1 to 1½ hours.

Flavour to taste with salt and pepper. You can substitute the wine with bouillon if you wish, and also flavour the dish with 1 to 2 crushed garlic cloves.

Serve and enjoy!



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