Swedish Beef Tips Sallye Recipes

Steps:

• Melt butter in a heavy kettle or deep frying pan.
• Add beef roast and brown well on all sides.
• Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water.
• Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender.
• Serve roast with the pan juice.
• (The pan juice may be thickened for gravy-- One-half cup of cream added makes a delicious gravy).

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.

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:

• 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:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
• Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
• Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.

Steps:

• In a large skillet heat oil over high heat. Saute the onion until almost translucent.
• Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
• Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Steps:

• Cut steak into bite sized cubes and set aside. Cut anaheim peppers into thin strips, set aside. Peel and quarter onion and place in food processor Cut jalapenos in half, remove seeds and veins and place pepper pieces in food processor with onion. Pulse food processor just until onion and pepper is coarsely chopped.
• Place heavy saucepan or skillet over medium high heat. Pour oil into pan and when shimmering, add steak cubes. Brown meat on all sides, stirring frequently with wooden spoon to avoid burning or sticking.
• Do not drain oil or remove meat; just add the Anaheim and jalapeno pepper and the onion to the meat. Cook for a couple more minutes until onion and peppers are tender (but not brown)
• Add cumin, chili powder, paprika, red pepper flakes and stir in until blended with meat mixture. (This will just take a few seconds)
• Add Rotel tomatoes, tomato sauce, salt and pepper, and beef stock. Add enough water to completely cover the meat.
• Turn heat to low and simmer for 30-45 minutes, stirring frequently. Add water if necessary.
• Peel and cube potatoes into bite size pieces, add to meat mixture, also add 1 or 2 cups of water so meat and potatoes are completely covered. Continue to simmer another 30 -45 minutes or so until liquid has cooked down and thickened to a stew-like consistency. NOTE: If it is not thickening to suit your taste, throw in a pinch of instant mashed potatoes or cornmeal and stir until well blended and mixture begins to thicken. If it thickens too much for your taste, add a cup of water and stir until well blended into stew mixture.
• Serve while hot. Store leftovers in fridge. It is actually better the second day.