Scandinavian Ragout Recipe
This delicious Scandinavian Ragout is from my grandma's cookbook. No other ingredient will make Scandinavian Ragout taste so yummy than Beef. Serve your family this delectable Scandinavian Ragout today. They are gonna love it!
Ingredients
1 pound ground beef
1/2 pound ground veal
1 cup soft bread crumbs (about 2 slices)
1 egg
1 small can evaporated milk (2/3 cup)
1 tablespoon grated onion
1 teaspoon grated lemon peel
1 teaspoon salt (for meat balls)
4 tablespoons vegetable shortening
6 medium-size (about 2 pounds) potatoes, pared and cut as for French-frying
1 medium-size cucumber, halved lengthwise and sliced 1/4 inch thick
1 can (12 or 16 ounces) whole-kernel corn
1 tablespoon all-purpose flour
1/2 teaspoon salt (for gravy)
1/8 teaspoon pepper
1 cup (8-ounce carton) dairy sour cream
1 tablespoon dill weed
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.
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.
