Scandinavian Ragout Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Ground beef1 Pound
 Ground veal1⁄2 Pound
 Soft bread crumbs1 Cup (16 tbs)
 Egg1
 Evaporated milk3⁄4 Can (7.5 oz)
 Onion1 Small, grated
 Grated lemon rind1 Teaspoon
 Salt1 1⁄2 Teaspoon
 Vegetable oil1⁄4 Cup (4 tbs)
 Potatoes6 Medium, pared and cut french-fry style
 Cucumber1 Medium, halved lengthwise and sliced 1/4 inch thick
 Canned whole kernel corn16 Ounce
 Flour1 Tablespoon
 Pepper1⁄8 Teaspoon
 Dairy sour cream8 Ounce (1 Cup)
 Dill weed1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4245 Calories from Fat 2343

% Daily Value*

Total Fat 263 g404.4%

Saturated Fat 95.6 g478.1%

Trans Fat 0 g

Cholesterol 897 mg

Sodium 4319.1 mg180%

Total Carbohydrates 316 g105.2%

Dietary Fiber 39.3 g157.1%

Sugars 73.1 g

Protein 182 g364%

Vitamin A 50.4% Vitamin C 388.1%

Calcium 121% Iron 118%

*Based on a 2000 Calorie diet

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.
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