Everyday Swedish Meatball Stew
Source of Recipe
Soup For Supper
List of Ingredients
1/2 cup crumbled crackers
1 cup whole milk
1 large egg
1 pound ground beef (not more than 15 percent fat)
salt
freshly ground black pepper
freshly ground white pepper
3 tablespoons unsalted butter
1 1/2 pounds boiling potatoes, peeled and cubed
3 cups beef bouillon (homemade or from a concentrated cube) or canned
low-sodium beef broth
1 teaspoon paprika
2 tablespoons finely chopped fresh parsley leaves
Recipe
Soak the crackers for 10 minutes in the milk in a small bowl. Squeeze the
milk out of the crackers. Place the egg in a food processor and run for 15
seconds. Add the crackers, beef, 1 teaspoon salt, 1/2 teaspoon black pepper
and 1/4 teaspoon white pepper and process until pasty. Alternatively,
everything can be mixed by hand in a bowl, but the meatballs will be more
coarsely textured. Make as many meatballs, 1-inch in diameter, as you can.
Set aside.
In a large casserole or skillet, melt the butter over medium-high heat.
Brown the meatballs with the potatoes until light golden on all sides, about
4 minutes. Pour in the beef bouillon and season to taste with salt; add
pepper to taste and the paprika. Reduce the heat to low, cover and cook for
30 minutes. Uncover, raise the heat to medium, and cook until the potatoes
are tender, about 30 minutes.
Sprinkle with parsley 5 minutes before the stew is done, and serve
immediately.
Makes 4 to 5 servings
|
|
member logon
