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Danish Beef Stew Recipe

Dansk Stuvet Oksekød

Until the mid 20th Century, Denmark was for the most part farmland and much of the population was actively engaged in farming. Even today, farming is a huge part of the economy. This traditional Danish recipe for beef stew from Denmark will recall the warm smells and hearty food that was so delicious to the farmers when they came in from the fields.

Serves 6

  • 3 tablespoons butter
  • 2 chopped onions
  • 1 cup flour
  • 2 cups beef broth
  • 2½ pounds top round steak, cut in small squares
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon minced parsley
  • ¼ teaspoon marjoram
  • 1 pinch pepper
  • 3 tablespoons butter
  • 2 tablespoons ice water
  • Melt butter.
  • Add onions and brown for about 10 minutes over low heat.
  • Add 3 tablespoons of the flour, stirring until smooth.
  • Slowly add the broth or stock, stirring until the mixture comes to boiling point.
  • Place the meat in a heavy skillet and sprinkle with the vinegar.
  • Add the prepared sauce, 1 teaspoon salt, the ½ teaspoon of pepper, and mix well.
  • Cover and cook over low heat 2 hours.
  • Sift the baking powder, remaining flour and ½ teaspoons salt in a bowl.
  • Add parsley, marjoram and pepper and mix well.
  • Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
  • Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat 35 minutes more.

Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.

LastUpdate: 2015-04-21 09:03:21