Oxjärpar Med Gräddsås Swedish Beef Croquettes Recipes

OXJäRPAR MED GRäDDSåS (SWEDISH BEEF CROQUETTES)

Steps:

• Heat the oven to 235 C/455°F.
• Soak the breadcrumbs in the cream. Different brands of breadcrumbs absorb different amounts of liquid, so add some milk if it becomes very dense. Stir to avoid lumps.
• Mix butter, parsley, Worcester sauce, salt and pepper to a parsley butter. Divide in eight balls.
• Fry the onion in the butter until transparent. Let cool.
• Mix ground beef, breadcrumbs, eggs, egg yolks, fried onion, salt, pepper and nutmeg.
• Using wet hands, make eight croquettes with a round shape, like chicken breasts. Fill them with the parsley butter balls. Put in a greased oven casserole.
• Bake in the oven for 20 minutes, turning once.
• In the meantime, make the sauce: Slowly fry the flour in the butter until browned. Add stock and soy sauce and simmer for five minutes. Add cream and reduce the sauce to desired thickness. Season with pepper and salt if necessary.
• There will probably be some fat from the croquettes in the tray. Discard that.
• Serve the croquettes hot with sauce, boiled or fried potatoes, pickled cucumber and blackcurrant jelly.

MINCED BEEF CROQUETTES

Steps:

• Day 1: Melt butter in saucepan, slowly add in the flour, mix into a smooth paste.
• Add in the stock and stir, cook for 10 minutes.
• Fry onions and meat in a frying pan until brown, add to saucepan. Add salt, pepper, parsley, and cook for 1 minute. Pour into a dish and allow to cool overnight.
• Day 2: Divide up into equal amounts, and roll into small oblong shapes. Roll into breadcrumbs. Beat eggs, and coat the croquettes, then roll into cornflake crumbs. Refrigerate overnight.
• Day 3: Heat oil in a deep fat frying pan, add croquettes and fry until golden brown.
• Makes approx 12 croquettes.

BEEF CROQUETTES

Steps:

• Cut the meat into pieces. Place the meat, chorizo slices and the oregano in a food processor and pulse until slightly chopped. Season with salt, pepper and nutmeg and mix the spices into the meat with your hands.
• Place the olive oil, the chopped onion and the chopped garlics in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the meat, stir and simmer about 15 to 20 minutes, stirring occasionally. Remove briefly the saucepan from heat and mix well the egg yolk into the meat. Then, sprinkle with flour, stir and place the pan back on the stove about 3 to 4 minutes. Turn off the heat and sprinkle with chopped parsley.
• Place the meat in a dish and let cool to room temperature. Mold with your hands small portions of the meat in the shape of croquette.
• In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
• Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. Once the croquettes are fried, place them on a plate with absorbent papper.
• Serve the meat croquettes with rice or just with salad.

SMöRGåSTåRTA (SWEDISH SANDWICH CAKE)

Steps:

• Use a biscuit cutter or large glass to cut the bread into rounds so that you have 18 rounds of bread.
• Chop fennel and asparagus into chunks, reserving the asparagus bulbs for later. In a food processor, mix fennel, asparagus, cream cheese, mayonnaise, dill, and capers.
• Spread cream cheese filling onto 12 of the bread rounds and stack to 6 sandwiches. Top each one with another plain bread round.
• Use a hand blender or mixer to whip the remaining cream cheese and sour cream together. Spread sour cream mixture around the outside and top of the cakes.
• Press spinach leaves around the outside of the cakes.
• Decorate the top of each cake with a shrimp or slice of salmon, half of a boiled egg, and asparagus buds.
• Garnish with dill sprigs and/or lemon slices.