Sunday, August 23, 2015

Red onion beef casserole - Rödlöksbiff i gryta

Rödlöksbiff i gryta

Red onion is a little stronger in taste than the ordinary onion. Soured cream makes this dish really creamy and also a little leaner than with heavy cream.

4 servings

1 1/3 lbs boneless beef, e.g.
thick flank or rump steak
1 large red onion
3 tbsps flour
1½ tsps salt
dash white pepper
1 tsp paprika
1 tsp mustard powder
2 tbsps butter or margarine
1½ cups meat bouillon
1 tbsp tomato purée
1 tsp Worcestershire sauce
2 crushed garlic cloves
good 1/3 cup soured cream

chopped red onion
chives or parsley

Cut the meat in shreds. Peel and chop the onion. Mix flour, salt, pepper, paprika and mustard powder and coat the meat with the mixture. Melt 1 tbsp fat in a large frying pan and sizzle the onion until tender. Melt another tbsp fat in the pan and brown the shredded meat until coloured.

Pour on the bouillon, cover and simmer slowly for about 30 minutes or until the meat is tender. Stir occasionally. Blend in tomato purée, Worcestershire sauce, garlic and soured cream. Heat it all up but do not let it boil again.

Flavour to taste and adjust if necessary. Sprinkle with chopped red onions and chives and serve.




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