Grandma Hanks Swedish Stew Recipes

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:

• Cut beef into stew size pieces. Chop onion and carrots. The carrots should be chopped pretty thick. Fry beef and onion in a pot with some butter/oil until beef has gotten lightly browned. Pour a thin layer of flour over the beef and onion, stir. Pour in water so that it just covers the beef . Season with about 1.5-2 teaspoons of salt, 10-15 whole allspice and 5-7 bay leaves then add the carrots. Let simmer under lid for at least 1,5 hours. I prefer to let it simmer about 2-3 hours. Taste stew a few times while it simmers to check if additional seasoning is needed, or extra water needs to be added. Peel and boil potatoes. Add boiled potatoes just before serving.

Steps:

• 1. Mix milk and dry bread crumbs, set aside. Beat egg in bowl, add beef, pork, onion, bread crumbs (which have been mixed with dry bread crumbs), nutmeg, salt and pepper, mix thoroughly, Shape into balls 1" in diameter, roll balls in flour, in large skillet add 2 Tbls margarine and brown meatballs well on all sides, browning time about 10 minutes. Do not cook fully when browning, and brown in batches, so as not to crowd the pan.
• 2. Take Tbls flour and gradually blend in broth and cream. Stir into skillet and simmer together with meatballs until sauce is thickened and meatballs are cooked through. Serve with egg noodles, rice, or pasta.

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:

• Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.

Steps:

• In a large saucepan, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, potato, carrot, rice, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer 40-45 minutes or until rice and vegetables are tender.

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

Steps:

• 1. Layer about an inch of hamburger at the bottom of the pot
• 2. Then a thick layer of potatoes,add salt and pepper
• 3. then layer your onions and peas nice even layers,
• 4. repeat steps 1-3 until you get about an inch or two from the top of the pot, then pour your V8 over the top of your layers bring to low boil do not scorch and then cover & turn down to low for 3-4 hours DO NOT STIR, when finished cooking then you can mix it up and serve with french or italian bread. Enjoy!!!!