Aunt Evas Swedish Stroganoff Recipes

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AUNT EVA'S SWEDISH STROGANOFF



Aunt Eva's Swedish Stroganoff image

My Aunt Eva's parents came from Sweden early in the 20th century. She had learned many of her mother's recipes and was a fabulous and adventurous cook. I was fortunate to have inherited all her treasured cookbooks and also fortunate that she took time to teach a newlywed to make this version of stroganoff. The only difference in mine is that I use my own homemade glace de viande rather than the beef broth as in the recipe. This is a very, very basic recipe. Experiment with it to get it as you like it, Aunt Eva would have approved. A short discussion about the recipe before it was made public: http://www.recipezaar.com/bb/viewtopic.zsp?t=180064

Provided by Queen Dragon Mom

Categories     Swedish

Time 4h5m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons bacon drippings
2 lbs round steaks, cut in 1 inch cubes
1 medium white onion, chopped
2 tablespoons flour
4 cups beef broth
24 ounces sour cream, not low-fat and at room temperature

Steps:

  • Melt dripping in a pan that is large and heavy enough to hold at least 6 quarts of liquid and meat at a simmer for 4 hours.
  • When dripping is at a "sizzle", add the cubed beef in small enough batches to thoroughly brown the cubes. Remove as soon as they start to "bleed-out.".
  • When all beef is browned, add onion, stirring well until translucent but not too soft.
  • Reduce heat to medium low and return the beef to the pot when your pan has cooled a bit. (Keep stirring while the pan cools, or just take the onions out.).
  • Sprinkle flour over the cubes and stir well, scraping the bottom of the pot, until the flour is well-distributed.
  • With heat still at medium low, return onions, if you removed them earlier.
  • Gradually add the liquid, stirring and scraping the pot all the time to incorporate everything together.
  • Turn heat up to med-high and bring contents to a slow boil.
  • Reduce heat to simmer, cover and simmer, checking for liquid level and stirring occasionally. Add more broth if the liquid is getting too thick. You want enough liquid to make sure your cubes get tender.
  • After about 4 hours, the beef should be tender and your liquid getting harder to thin. That's a good thing. It's hard to judge just exactly what the consistency should be without some experience. Keep at it, everyone seems to end up with a stroganoff that is runny or really thick at one time or another.
  • Remove the pot from the heat, allow to cool just enough that the sour cream won't break when you put it inches.
  • If you aren't sure about this, put in a cereal spoonful and see if it curdles or separates into curds and whey. If it does, it's too hot.
  • When the beef mixture has cooled enough, gently fold in the sour cream, stirring slowly and steady until it incorporates completely with the rest of the ingredients.
  • Serve immediately with egg noodles or on rice, if you prefer.

Nutrition Facts : Calories 838.2, Fat 60.1, SaturatedFat 31.5, Cholesterol 221.2, Sodium 806.2, Carbohydrate 13.4, Fiber 0.5, Sugar 1.5, Protein 60

AUNT EVA'S RUM BALLS



Aunt Eva's Rum Balls image

Another recipe inherited from my wonderful Swedish aunt, rest her soul. Transcription from her original recipe card, word for word.

Provided by Queen Dragon Mom

Categories     Beginner Cook

Time 2h10m

Yield 30 balls

Number Of Ingredients 7

1 cup powdered sugar
1/2 cup margarine (softened)
1/2 cup chopped nuts
1/2 cup raisins
2 tablespoons cocoa
2 tablespoons flaked coconut
2 tablespoons brandy or 2 tablespoons Bourbon

Steps:

  • (I run nuts, raisins and coconut thru food grinder.).
  • Mix sugar and butter. Add nuts. raisins and coconut and rum. Mix well (add more powdered sugar if too soft.) Refridgerate [sp] till firm. Shape into balls 3/4 inch. Roll in coconut. Chill on wax paper. Makes about 30.

Nutrition Facts : Calories 67.8, Fat 4.4, SaturatedFat 0.8, Sodium 51.9, Carbohydrate 6.8, Fiber 0.4, Sugar 5.6, Protein 0.6

SUSAN'S BEEF STROGANOFF



Susan's Beef Stroganoff image

Easy recipe to follow. I like to add sour cream to the top just before serving.

Provided by Ginnie

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h55m

Yield 4

Number Of Ingredients 6

1 pound beef stew meat, sliced thinly
1 onion, chopped
2 cups water
2 cubes beef bouillon (such as Oxo®), crumbled
1 (10.75 ounce) can cream of mushroom soup
1 (16 ounce) package egg noodles

Steps:

  • Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
  • Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
  • Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.

Nutrition Facts : Calories 667.3 calories, Carbohydrate 90.5 g, Cholesterol 153.9 mg, Fat 16 g, Fiber 4.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 999 mg, Sugar 5.9 g

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