Archive for the ‘Pork’ Category

Swedish Meat Sauce on pasta

This is similar to the meat sauce on pasta that is served in Swedish schools and I have been told that it is everyone’s favorite! We (yes, my husband cooks too) made this for the first time today and my Swedish husband was the taste tester and said it was very close to what he remembers which he hasn’t had in 27 years. He is a one happy man tonight!
We made this meat sauce a bit different than the usual way by not browning the ground meats before adding the remaining ingredients… let it all cook together. Less tomato sauce allows the flavors of the meat and other ingredients come through… very very GOOD 
Recipe adapted from Swedish food blog Kryddburken

Pasta “al dente”

Simmer meat sauce for 1 hour

Ingredients:
6 servings

• 1 onion diced
• 1 stalk celery, finely diced
• 1 T sugar
• 1 lb. ground pork
• 1 lb. ground beef
• 1/2 C tomato paste
• 1/2 tsp. basil
• 1/2 C ketchup
• 1 T beef bouillion (Better than Bouillion)
• 2 C water (more if needed)
• salt/pepper

Do this:
In large pot sauté diced onions in 2 T margarine until onions are translucent. Sauté diced celery with the sugar in 1 T margarine in a separate pan for 5 minutes and add to the large pot. Now put the ground meats and the rest of the ingredients in the pot. Stir until meat is cooked and simmer with lid for 1-1 hour. Pulse with stick blender for 10-15 seconds. Thicken with 2-3 tablespoons of corn starch (not flour) so the sauce stays clear.
Serve on cooked “al dente” pasta with a salad and bread.

This is my version of Swedish stew “kalops” with the addition of just a small amount of wine for additional flavor. This was our Sunday dinner today and was very well received by the family. I thickened the gravy slightly with corn starch and served boiled potatoes, fruit salad with Creamy citrus dressing and hot kaiser rolls. Excellent!  

Ingredients:
6  servings

• 2 lb. boneless pork roast
• 1 large yellow onion, diced
• 2 garlic cloves, crushed
• 4 bay leaves
• 6 carrots sliced
• 2 T honey
• 3 T beef bouillion (Better Than Bouillion brand)
• 1/4 C red wine (drinking wine)*
• 2 1/2 C water
• salt/black pepper to taste

Do this:
Cut pork into 1″ cubes and brown small amounts at a time in an oiled frying pan adding honey occasionaly to help with the browning of the meat. Saute onion and garlic in dutch oven until onions are translucent. Add browned pork and rest of the ingredients except carrots, cover and simmer over low heat for 1-2 hours.  Add sliced carrots last 30 minutes. Thicken gravy with corn starch if desired. Serve with boiled potatoes and salad.

*I do not use “cooking” wine… if you can’t drink it than why would you want to use it in your food

 My recipe blog would not be complete without everyone’s favorite – Swedish Meatballs! This recipe is the way my husband’s family makes them in Sweden without any changes and to be authentic you should serve lingonberries and mashed potatoes with the meatballs.  
In my opinion, lingonberries are somewhat similar to cranberries but much much better… sweeter and no skin of the fruit like you find with cranberries. I think most grocery stores sell lingonberries at least they do at our local stores. We normally fry the meatballs but this time we used the oven to do the browning which made it much easier and no greasy spattered stove top! This is how we will be making them from now on as we were very impressed with the ease and the taste.   
This recipe calls for 4 pounds of meat which will give you plenty of leftovers and enough for open face Meatball Sandwiches.  

Ingredients:
Make approximately 100 meatballs

• 2  lb ground beef
• 2  lb ground pork
• 1  medium onion, minced (we use the handy chopper)
• 1  C  fine ground bread crumbs
• 1/2 C water or milk
• 2  eggs
• 1 1/2 tsp salt
• 1 tsp pepper

Do this:
Put all ingredients into a large 5 qt. bowl and mix with hands until well blended. Form into small balls and place on a well greased 17″ x 11″ jelly roll pan. Bake at 395º F for 15 minutes then roll the meatballs around a bit and bake for an additional 15 minutes or until browned. Place browned meatballs in a covered casserole dish to keep warm and proceed baking the remaining meatballs.
Serve with lingonberries and mashed potatoes. Want your mashed potatoes to taste exceptional? Use whipping cream instead of milk – oh so good!!

Place the meatballs on a jelly roll pan and bake at 395º

Bake until nicely browned

Felix Lingonberries

 
Beautiful lingonberries

Swedish meatballs (Köttbullar), lingonberries and mashed potatoes