Swedish Beef Tips Sallye Recipes

SWEDISH BEEF TIPS (SALLYE)

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.

BEEF POT PIE OR SHEPHERD'S PIE (SALLYE)

Steps:

• If you use frozen pie shells, you will need 4 each deep dish (2 packages), This recipe is enough to make two pot pies.
• Preheat oven to 375º Peel and cube potatoes and place in microwave safe bowl. Add frozen mixed vegetables and 1/4 cup water. Cook on high heat for 3 to 5 minutes in microwave and set aside. In heavy skillet, brown ground beef with salt, pepper, garlic powder and dried onions. Drain and put meat back in skillet.
• Pour both cans of soup, about 1/2 soup can of water, and the evaporated milk into the meat mixture. Add worcestershire sauce and vegetables. Stir until well blended and cook for a few minutes until heated all the way through. If you want a "beefier" taste you can add 1 tablespoon bouillon powder when you add the soups.
• NOTE: You will need 2 each deep dish 9" pie pans or a 11X13 deep baking dish. THis makes a lot of meat & veggie filling. While meat mixture is cooking, place one pie crust in bottom of baking dish and gently press up sides of dish as far as you can without tearing the crust. Pour the meat mixture over the crust and spread out evenly. Place second pie crust over the meat mixture and cut 4 slits in the crust so steam can escape. Cook uncovered for 30-35 minutes until crust begins to brown. Increase heat to 400º and cook 5-10 more minutes until meat mixture is bubbling merrily and crust is a rich golden brown.
• ***ALTERNATE METHOD TO MAKE AS SHEPHERD'S PIE*** To make as shepherd's pie, only use one pie crust in the bottom of pan, or don't use a pie crust at all. For topping, use mashed potatoes. I used instant potatoes making enough for 4 servings according to the package . If you make as shepherd's pie, you can eliminate the diced potatoes in the ingredients. All other directions are the same.
• Enjoy.

KALOPS (SWEDISH BEEF STEW)

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.

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

SWEDISH SAILOR'S BEEF STEW

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.