Swedish Pot Roast – Läcker!

With buttered egg noodles and gooseberry chutney, this recipe is something of a mad cross between Heather’s Swedish meatballs and my own pot roast.


Salt the chuck steak liberally on both sides and allow to sit at room temperature for 1 hour.

Meanwhile, reduce 1/2 bottle of red wine with a cup of unsalted or low-salt beef broth until volume is reduced by half.

Chop bacon, shallot and garlic and sauté in a Dutch oven over medium heat until well colored, about 10 minutes.  Transfer cooked ingredients to a side dish, and pour off all but 1-2 tablespoons of the rendered fat.

Pat the salted meat dry and brown well in the Dutch oven with the reserved fat, about 5 minutes per side.  Give silent thanks to Louis Camille Maillard for the beautiful color.

Return the bacon, shallots and garlic to the pot along with fresh thyme, bay, pepper and the wine & stock reduction.  Ensure that there is sufficient liquid to cover the browned meat.

Seal the pot with foil, and place in a 350 degree oven until fork tender (about 1 hour in the case of my rather thin chuck).  Remove to cutting board and cover with the foil to keep warm.

Strain the cooking liquid into a clean pan, and quickly reduce in volume by half.  Thicken slightly with roux and allow to cook slowly for 10 minutes.

Meanwhile, cook the egg noodles, drain, toss with butter and parsley, cover and set aside.

Slowly whisk whole milk into the thickened gravy. Add freshly grated nutmeg and adjust seasoning, being glad that you haven’t used any salt up to this point.  Add sautéed mushrooms if you like.

Slice the meat across the grain, and arrange over noodles.  Dress with gooseberry chutney (thanks, Sandhill Farm!) and enjoy!

Rating  ♦ ♦ ♦ ♦ +

Steak Sandwiches, Austin Style

Grass-fed skirt steak from Bastrop Cattle Company and fresh cilantro tortillas from Paqui Tortillas along with other local ingredients, all delivered by Greenling Organic Delivery.  Get your locavore on!

Adapted from a recipe by Whole Foods

The day before, coat the meat with coarsely ground peppercorns, cumin seed, corriander, granulated garlic, onion powder, cumin, sea salt and non-refined sugar (optional).  Cover and refrigerate overnight.

Tomato, cilantro,  tomatillo and garlic for the pice de gallo (I’ve eliminated the usual jalapenos because the meat is highly spiced).  Onion, bell and poblano pepper for the steak.

Moisten the steak with a little olive oil and liquid aminos with a few drops of mesquite liquid smoke. This will give it a healthy, smokey soy flavor.

Grill the steak to rare in hot skillet, about a minute per side.  Transfer to cutting board and allow to rest while you julienne the vegetables.  Slice the steak very thin and sauté over high heat with vegetables.

Meanwhile, warm the tortillas in a comal or iron skillet.

Pile steak and vegetables into the tortillas and top with pico, queso quesadilla and a squeeze of lime.

Rating  ♦ ♦ ♦ ♦ +