Swedish Beef Tips Sallye Recipes

Steps:

• 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
• 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

Steps:

• In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
• Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

Steps:

• Combine flour, salt and pepper in a bowl.
• Toss beef cubes in the flour mixture to coat.
• In a large dutch oven, cook the butter until just starting to brown.
• Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
• Add the bay leaves and allspice.
• Boil the water in a separate pan, then pour over the meat.
• Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
• When meat is tender, remove to a serving dish.

Steps:

• TO MAKE BEEF TIPS: Cut roast into bite sized cubes and lay out on a large cutting board or piece of parchment paper. Sprinkle generously with salt, pepper and garlic powder. Then sprinkle flour over the meat. Using your hands, mix the flour into the meat until all the meat is lightly covered with a flour coating. (You may have to add a little flour)
• Place a large heavy skillet or saucepan on medium high heat and add the olive oil. When oil is shimmering, add the beef tips in a single layer. Cook, turning as needed until all sides are browned. If your pan is not large enough, you may have to cook in batches. Remove meat from pan and set aside. Tent with foil to keep warm.
• TO MAKE GRAVY: Using same heavy pan still over medium high heat, add enough additional olive oil to make 2-3 tablespoons (you can eyeball this) Add flour to oil and use wooden spoon to deglaze the bottom of pan to mix with flour. Stir continually until you have a nice brown roux (this won't take too long) Add wine enough to cover bottom of pan, let simmer for just a minute Turn heat down to medium Add 1 teaspoon worchestershire sauce, 1 tablespoon of beef granules and water. Stir until well mixed, then fold in sour cream. Again, continue stirring with wooden spoon until sour cream is completely mixed into the gravy (this will take several minutes)
• Add meat back into gravy mixture, turn heat down to simmer. Stir until meat is coated with gravy. Cover and simmer for 20-30 minutes until beef is tender. If gravy begins to thicken too quickly, add more water a cup at a time.
• ** NOTE: You can use beef stock instead of the bouillon granules and water if you wish. You can also eliminate the wine if desired.
• Serve over buttered egg noodles, mashed potatoes or steamed rice. Yummers.