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Archive for the ‘Sauces’ Category

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PostHeaderIcon Swedish Meat Sauce

Swedish Meat Sauce
Swedish Meat Sauce on pasta

Swedish flagThis 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

al dente pasta
Pasta “al dente”

Swedish Meat Sauce
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.

PostHeaderIcon Easy Nacho Cheese & Beef Dip

Easy Nacho Cheese Dip

American FlagQuick and easy Nacho Cheese dip for a tasty snack or as a side dish with you summer picnic. This recipe originates from New Mexico where I lived for a short while many years ago. Nice place to visit but I was not crazy about living in New Mexico as I like to be surrounded by lots of green grass and trees! Sorry, don’t meat to offend anyone… just my opinion.

Ingredients:

  • 1 pound ground beef
  • 8 oz. Velveeta Cheese
  • 1 can Cream of Mushroom Soup
  • 16 oz. Picante Sauce (Medium)
  • 1/4 C milk
  • Tostido Corn Chips

Do this:
Brown the ground beef in a large saucepan on medium-high heat. Once browned, lower heat and add cubed Velveeta cheese stirring until melted. Add cream of mushroom soup (undiluted) to meat mixture and stir to combine. Now add the Picante sauce and the milk. Bring to a slow simmer for a few minutes and serve with corn chips. I like to pour the dip on my chips or you may place the hot dip in a bowl.

Nacho Cheese Dip Ingredients

Browning ground beefBrown the ground beef in a large saucepan on medium-high heat.

Ground beef and Velveeta CheeseLower heat then add 8 oz. cubed Velveeta cheese and add to ground beef. Stir until melted.

Nacho Cheese DipStir in undiluted Cream of Mushroom soup, picante sauce and milk. Simmer for a few minutes and serve with corn chips.

Nacho Cheese Dip and corn chips

PostHeaderIcon Rullader with Onion and Wine Sauce

 Rullader

Swedish flagRullader 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. 
RulladerCut pork into 1.4″ slices and pound both sides with meat tenderizer

RulladerRoll each slice and secure with 2 toothpicks

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

RulladerPour sauce over browned rullader

RulladerCrash Hot Potatoes

Fruit SaladFruit salad

Rullader

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