Archive for May, 2009

 I had a boneless top round beef roast in the freezer waiting to be cooked so today I decided to make a beef stew using some ingredients that I already had on hand. It is similar to Swedish Kalops(pork) but I used beef  in this recipe and I added mushrooms and tomatoes for a different variation and it was absolutely delicious!

Here’s a challenge for you. Using beef or pork, saute some onions, brown the meat and then use your imagination with the ingredients you have on hand to come up with your own stew recipe – it’s too easy!

Ingredients:
Serves 6

• 2 lb. top round boneless beef roast
• 1 leek
• 1 small can sliced mushrooms
• 3 T beef bouillion (Better than Bouillion)
• 2-3 carrot
• 2 small tomatoes
• 3 bay leaves
• 3 C water
• 1/2 C cream or creme fraiche (add before serving)
• 1 tsp black pepper 

Do this:

Trim fat and cut beef into 1 inch pieces and  place in hot oil using a dutch oven until browned using 1 T syrup to enhance the browning process. While the meat is browning sauté onions until translucent in frying pan then add drained mushrooms and cook with onions for a few more minutes.  

Peel the carrots and tomatoes, cut into small pieces and add to stew along with the leeks, mushrooms, bouillion, pepper, water and bay leaves. Simmer for 2 hours.

Remove bay leaves and stir in the cream. Thicken with Wondra flour and serve with mashed or boiled potatoes. 

Chop leek and sauté in butter until translucent. Add the drained mushrooms and sauté an additional few minutes

Cut beef into small pieces and brown in dutch oven. Add 1 T syrup to help with the browning.

Peel, slice and chop tomatoes and carrots. Add all remaining ingredients with the exception of cream

Simmer for 2 hours until meat is tender. Add the cream after removing bay leaves and thicken slightly with Wondra flour

Rullader is simply browned small rolled pork and is extremely delicious in my opinion (and the family) but what made it really special was the sauce that was just full of flavor. This was our Sunday dinner today along with Crash Hot Potatoes from The Pioneer Woman’s website and a simple fresh fruit salad of watermelon, cantaloupe melon and grapes.

Ingredients:
Makes 20 rullader, serves 5-6

• 2 1/2 lb. bonless pork roast
• salt/pepper

Sauce:

• 1 onion, chopped
• 1 T karo syrup
• 1 T bouillion (Better Than Bouillion)
• 1/4 C red wine
• 2 C water
• 1 tsp black pepper

Do this:

Cut pork into 1/4″ slices cutting across the meat. Pound with a meat tenderizer on both side of each peice. Roll tightly securing with 2 toothpicks and brown both sides in oil until dark brown. Place browned rullader on platter and cover to keep warm while you make the sauce. Reserve any oil and browned bits in the pan and saute the onions until translucent. Drizzle onions with Karo syrup and let boil for a couple of minutes then add the rest of the ingredients and simmer for 10 minutes to evaporate the wine’s alcohol adding more water as necessary. Thicken sauce with a tablespoon of flour (Wondra) and pour over rullader. 
Cut pork into 1.4″ slices and pound both sides with meat tenderizer

Roll each slice and secure with 2 toothpicks

Brown the rolled meat in oil until well browned on both sides

Pour sauce over browned rullader

Crash Hot Potatoes

Fruit salad

This was my husbands choice for our Sunday dessert and I can’t take credit for this because he made it! We have family for dinner every Sunday and it is so much fun deciding what I am going to cook up to surprise them with. They’re our guinea pigs for new recipes and we welcome their comments! 

Ingredients:
Serves 8 

• 1 1/4 stick butter or margarine (10 Tablespoons)
• 1 1/4 C sugar
• 3 eggs, separated
• 1 1/2 C flour
• 1/2 whipping cream
• 3 T  unsweetened powdered cocoa
• 1 tsp vanilla

Filling:

• 1 pint whipping cream
• 4 T strawberry jam
• 1-2 T sugar

Top:

15-20 Fresh strawberries

Do This:
Cream the butter then add sugar. Add one egg yolk at a time and mix. Then add the flour, cocoa, whipping cream and vanilla and mix thouroughly. Whip the egg whites with a metal wisk until frothy and fold into cake batter.
Grease side of springform pan and line bottom with baking paper. Pour the batter in the pan, spread evenly and bake in a 350º oven for 50 minutes.
Cool for 10 minutes and remove cake and place on wire rack to cool.

When cake is cool, cut cake into 3 even slices. Whip the whipping cream and add the strawberry jam to half of the whipped cream and blend. Spread this on bottom and middle layers. Mix the sugar in the remaining whipped cream and spread one the sides and top of cake. Decorate the cake top with the fresh strawberries and serve.

Cut baking paper to fit bottom of springform pan and grease the sides

Cream butter then add the sugar and blend. Add rest of ingredients except the egg white and blend with mixer.

Whip egg whites with wire wisk until frothy and fold into batter

Pour batter into springform pan and spread evenly. Bake in 350º oven for 50 minutes

Spread the strawberry filled whipping cream between layers

Place top layer on cake and spread the remaining whipping cream on side and top of cake

Decorate top of cake with fresh strawberries

Cut and serve