Post by Anne_in_VA on May 17, 2011 12:59:14 GMT -5
Swedish Meatballs These are similar to what my Swedish grandmother used to make but they are not like the meatballs you buy at the store. This is a lot of work, but it makes a lot. You can also make the meatballs ahead of time and then freeze them before cooking them. I use less cardamom than the recipe calls for and if you use fresh, use about ¼ of what the recipe calls for.
2 cups bread crumbs 1/2 cup milk 1 pound ground beef 1 pound ground pork 3 eggs 1 cup chopped yellow onion salt and pepper to taste 1 tablespoon ground cardamom 1/2 cup butter, divided 6 cups sliced yellow onions 1 Tablespoon sugar salt and pepper to taste 3 cups beef broth 2 cups heavy cream (can substitute whole milk) 3 tablespoons dry gravy maker mix 1 teaspoon monosodium glutamate (MSG) 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 3 tablespoons cornstarch 1/4 cup water
In large mixing bowl, soak bread crumbs in milk for 5 minutes. Mix in meat, eggs, and chopped onions. Season with cardamom and salt and pepper to taste. Roll into 1 to 1-1/2 inch meatballs. Sauté meatballs in ¼ cup butter for approx. 20 minutes.
In a separate skillet, sauté sliced onions with ¼ cup butter and sugar until caramelized, about 10 to 15 minutes. Season with salt and pepper to taste. Remove mixtures (the meatballs and the onions) from both pans, and place on separate plates. Deglaze both sauté pans with the beef broth, scraping up the browned bits. Cook over high heat for 1 minute.
Place the contents of both sauté pans into one large pot, and stir in the cream (or milk) and onions. Season with gravy maker seasoning, monosodium glutamate (MSG), nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Make a slurry with cornstarch and water; whisk the slurry into the cream sauce. Add meatballs, and simmer approximately 20 to 30 minutes.
Serve over hot cooked egg noodles or cooked rice.
For a healthier meatball, use lean ground beef or chicken/turkey (chicken/turkey will changed the flavor and texture of these meatballs) and substitute milk or evaporated skim milk (2 cans) for the heavy cream. Omit the MSG if you prefer.
Post by Anne_in_VA on May 17, 2011 13:14:13 GMT -5
This recipe is from Allrecipes.com but with a few changes/substitutions. Marinated the beef in red wine for 1 – 2 hours before proceeding and omit the wine at the end. Omitted butter (used non-stick frying pan) for healthier meal; used sirloin instead of beef chuck; added 1 Tbs. Worchestershire sauce; added two minced garlic cloves; used 1 diced yellow onion instead of green onions; used light sour cream and used fresh mushrooms instead of the canned.
• 2 pounds beef chuck roast • 1/2 teaspoon salt • 1/2 teaspoon ground black pepper • 4 ounces butter • 4 green onions, sliced (white parts only) • 4 tablespoons all-purpose flour • 1 (10.5 ounce) can condensed beef broth • 1 teaspoon prepared mustard • 1 (6 ounce) can sliced mushrooms, drained (or substitute fresh mushrooms, sliced and sauteed in butter) • 1/3 cup sour cream • 1/3 cup white or red wine • salt to taste • ground black pepper to taste
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Post by thyme4change on May 19, 2011 10:43:49 GMT -5
I make a lame version - fast and easy.
I cut up an onion and whole mess of mushrooms. I fry the onion until it starts to brown, and then put the mushrooms in and sweat them a little. Take all that out of the pan. I use Costco frozen meatballs, I fry up 10 or 15 of them. I throw about 10 oz of sour cream and a cup of beef stock in with the meatballs and put the onions and mushrooms back in. Salt, pepper, a little italian seasoning. Simmer it all for 10 minutes or so.. Serve over egg noodles.
I never had a recipe and it wasn't something my mom made growing up either - so we just kept working at it until we got the proportions right. I love this one because I usually have most or all the ingredients, and you don't need to defrost the meatballs. It is a go-to in our house.
Thanks for all the recipes! I love that I have a couple of quick and easy and a couple of pretty involved recipes. I can do the quick and easy on a busy day, and experiment with the longer recipes on a day I feel like donning my "wannabe a chef" hat.
I use stew meat instead of a roast for beef strognaoff....
now I have a really cheap, easy, "poor mans" version of stroganoff too....
saute some chopped onion brown a lb of hamburger meat & drain fat 1 can cream of mushroom soup sour cream
brown meat & onions, drain fat...add can of cream of mushroom soup, thin out with a 1/2 can or so of water... heat thru until bubbly...add 1/2 container of sour cream at end, heat thru and serve over egg noodles....
learned that one a long time ago when we were pinching pennies....it's good and can be tweaked with adding fresh mushrooms & garlic...or can be thrown together very quickly and simply in a hurry. Freezes good too.
I don't want to be another wave in the ocean. I am a rock not just another grain of sand. I wanna be the one you run to when you need a shoulder. I'm not a soldier, but I'm here to take a stand. ~Bon Jovi Because we can
Post by thyme4change on May 20, 2011 13:53:24 GMT -5
Fresh mushrooms aren't THAT expensive, are they? I mean a can of soup must cost at least 99 cents - you should be able to get half a pound of real food for that. Plus - cream of mushroom AND sour cream?