Scandinavian Ragout Recipe
Ingredients
| Ground beef | 1 pound | |
| Ground veal | 1/2 pound | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Evaporated milk | 1 Can (10oz) | |
| Onion | 1 Small, grated | |
| 1 teaspoon grated lemon rind | ||
| Salt | 1 1/2 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 6 medium-size potatoes, pared and cut | ||
| French-fry style | ||
| 1 medium-size cucumber, halved lengthwise and sliced 1/4 inch thick | ||
| Whole | 1 Can (10oz) | |
| Flour | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| 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.
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.
Chef
