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Scandinavian Ragout

Love.Food's picture
Ingredients
  Ground beef 1 Pound
  Ground veal 1⁄2 Pound
  Soft bread crumbs 1 Cup (16 tbs)
  Egg 1
  Evaporated milk 3⁄4 Can (7.5 oz)
  Onion 1 Small, grated
  Grated lemon rind 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Potatoes 6 Medium, pared and cut french-fry style
  Cucumber 1 Medium, halved lengthwise and sliced 1/4 inch thick
  Canned whole kernel corn 16 Ounce
  Flour 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Dairy sour cream 8 Ounce (1 Cup)
  Dill weed 1 Teaspoon
Directions

1. Mix ground beef and veal lightly with bread crumbs, egg, evaporated milk, onion, lemon rind and 1 teaspoon of the salt until well-blended; shape into 36 balls.
2. Brown, half at a time, in hot oil; place in a mound in one third of a greased 12-cup baking dish. (Set frying pan with drippings aside for making gravy.
3. Parboil potato strips in a small amount of boiling salted water 5 minutes. Remove with a slotted spoon and mound in second third of baking dish; set potato water aside.
3. Parboil cucumber slices in a small amount of boiling water 3 minutes; drain, adding liquid to potato water. Drain corn, adding liquid to potato-cucumber water, if needed, to make 1 cup. Toss corn with cucumber; spoon into remaining space in baking dish.
5. Blend flour, remaining 1/2 teaspoon salt and pepper into drippings in frying pan; stir in the 1 cup saved vegetable liquid. Cook, stirring constantly, until gravy thickens and boil for 1 minute. Blend a few tablespoons into sour cream, then stir back into remaining gravy in pan; stir in dill weed; heat just to boil.
6. Pour over meat balls and vegetables; stir lightly with a fork so gravy will flow to bottom; cover.
7. Bake in moderate oven (350°) for 30 minutes, or until bubbly hot. To serve as pictured, spoon meat balls and vegetables into mounds on a heated serving platter; garnish with a pickled red pepper.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Beef

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