Monday, September 05, 2005
Classic Sunday Dinner
A couple of weeks ago, I decided to try my hand at a really, really classic Swedish Sunday Dinner. This was something my grandmother would gladly make for us, and something generations of Swedes have eaten. I can find recipes in my oldest cookbooks, looking pretty much the same in my new ones. Now, the dinner has variations, but it always has some kind of roast, boiled potatoes, jelly, gravy and some kind of veggies. I opted for a Slottsstek - translates to "castle roast" - which is one of the true classics. It gets it's unique flavor from anchovy. Do give it a try!
1,5 kg beef, suitable for roasting (I used the cut "fransyska")
2 tbsp butter
300-400 ml water
1 bay leaf
1 onion, cut in wedges
8 allspice peppercorns
8 white peppercorns
300 ml of liquid from the roast
3 tbsp flour
150 ml cream
Brown the roast in the butter, slowly over medium heat. Season well with salt and white pepper. Add the water, the onion, the bay leaf, the peppercorns and the anchovies. Cover with a lid, and let simmer for about an hour and a half. Baste occasionally to make sure the meat doesn't dry out.
When done, remove the meat and slice thinly. Strain the liquid, and reserve 300 ml in a small saucepan. Mix the cream and the flour, and add to the liquid. Bring to a boil, and let simmer for a few minutes. Add sugar and/or vinegar, or a dash of soy sauce if you want more color.
Serve with boiled potatoes, boiled carrots, redcurrant jelly and pickled cucumber.