You are here

Scandinavian Ragout

Anonymous's picture
Anonymous (not verified)
Ingredients
  Ground beef 1 Pound
  Ground veal 1⁄2 Pound
  Soft bread crumbs 1 Cup (16 tbs) (2 slices)
  Egg 1
  Evaporated milk 2⁄3 Cup (10.67 tbs) (1 small can)
  Grated onion 1 Tablespoon
  Grated lemon peel 1 Teaspoon
  Salt 1 Teaspoon (for meat balls)
  Vegetable shortening 4 Tablespoon
  Potatoes 2 Pound, pared and cut as for french frying (6 medium size)
  Cucumber 1 Medium, halved lengthwise and sliced 1/4 inch thick
  Canned whole kernel corn 16 Ounce (1 can)
  All purpose flour 1 Tablespoon
  Salt 1⁄2 Teaspoon (for gravy)
  Pepper 1⁄8 Teaspoon
  Dairy sour cream 8 Ounce (1 carton, 1 cup)
  Dill weed 1 Tablespoon
Directions

1 Mix beef, veal, bread crumbs, egg, evaporated milk, onion, lemon peel, and 1 teaspoon salt in large bowl; shape into 36 small balls.
Brown on all sides in shortening in medium-size frying pan; place in mound in one third of buttered 12-cup baking dish.
2 Boil potato strips in salted water 5 minutes; transfer with slotted spoon to baking dish, piling in mound to fill second third of dish; save potato water for Step 4.
3 Boil cucumber slices in salted 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 cucumbers; spoon into remaining space in baking dish.
4 Blend flour, 1/4 teaspoon salt, and pepper into fat in frying pan; slowly stir in the 1 cup of saved vegetable liquid.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Stir in sour cream and dill weed; heat just to boiling; pour over potatoes and meat; tip dish so gravy will flow evenly to bottom; cover.
5 Bake in moderate oven (350°) 30 minutes, or until bubbly-hot.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
6

Rate It

Your rating: None
4.2125
Average: 4.2 (16 votes)