OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)
My mother collected cookbooks like you or I collect tunes for our MP3s. She recently passed away, and I was going through some of her collection, just to feel close to her again. Low and behold, I found this wonderful book called "Wonderful, Wonderful Danish Cooking" by Ingeborg Dahl Jensen (with an introduction by Victor Borge!) published in 1965. This is one of the recipes I found to post for ZWT 6.
Provided by JackieOhNo
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
- Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
- Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
- Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
- Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.
DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
GRANDMAS CARROT CAKE
my grandmother jake recently passed away and i told my dad that all i wanted of hers was her recipe for her carrot cake. it brings back so many great memeories, and to me it is truly the best carrot cake i have ever tasted.
Provided by mistylin 2
Categories Dessert
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- drain the carrots and mash them in large bowl.
- in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour.
- in another bowl whip the eggs til smooth.
- add the sugar and the vegetable oil and cream together.
- add the flour mixture and the egg mixture to the carrots, whip til mixed well.
- add the buttermilk and the walnuts and mix again.
- bake at 350 degrees in a well oiled and floured cake pan for 50 minutes.
- cool completely.
- mix the softened butter, softened cream cheese, vanilla, sugar, and lemon.
- frost the cake and enjoy.
- ps. i have been known to add another box of cream cheese and another
- stick of butter, more calories but oh so tasty.
Nutrition Facts : Calories 936.4, Fat 54.4, SaturatedFat 20.5, Cholesterol 158.4, Sodium 743, Carbohydrate 107.9, Fiber 1.7, Sugar 85.2, Protein 8.4
DAD'S BEEF HEART STEW
Am posting this recipe in memory of my dad who passed away Oct. 14, 2009. He made this every year when we butchered a beef and we always looked forward to him making this. This is time consuming, but makes a huge amount and freezes well. We seldom froze any though, as we usually ate it until it was gone!
Provided by sklhczech
Categories For Large Groups
Time 9h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
- Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
- Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
- Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
- Remove bay leaves before serving.
- The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
- Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love