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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!
- 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
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.
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
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
Swedish meatballs (Köttbullar), lingonberries and mashed potatoes
Company coming and need a quick and easy dessert? Quick Saucepan Brownies to the rescue! All ingredients are mixed by hand right in the pan… no electric mixer or separate bowl needed.
These are very good with a scoop of ice cream while they are still warm and topped off with a drizzle of chocolate syrup. We sprinkled ours with powdered sugar… these are very rich brownies – no icing needed.
- 1/2 C margarine (Land o Lakes)
- 1 C sugar
- 3 T cocoa
- 1 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 1 C flour
Melt margarine in saucepan and remove from heat. Add the rest if ingredients in order given and stir after each addition. Make sure the batter has cooled down before adding eggs. Pour in greased 8″ x 8″ pan
and bake in preheated 350º oven for 12-15 min. or until a toothpick comes out clean.
Recipe may be doubled and baked in a 9″ x 13″ cake pan. Increase baking time to 30-35 minutes.
Melt the margarine
Pour in the sugar
Stir in the cocoa
Add the eggs and stir
Add the flour
Pour the batter into a greased cake pan
In the cake pan and ready for the oven
Sprinkle with powdered sugar