En översättning av mammas slottsstek recept, numera även veckovinnare i en recepttävling med Melker Andersson, Paolo Roberto mm som dommare för Stockholms Gas.
A translation of moms castle steak recipe, recently won a competion with this recipe where a few famour Swedish chefs where judges for the Stockholms Gas company.
Moms castle steak
1 kg beef
butter (for the browning)
1 medium sized onion, chopped in big pieces
1 littke yar of finely chopped anchovy (55 grams)
15 whole white pepper grains
15 whole seasoning pepper grains (or black)
3 (dried) bay leaves
2 teaspoons salt
1 teaspoon vinegar (non flavoured kind)
2½ tablespoon golden syrup
5 dl cream
2 dl milk
For the sauce;
2 tablespoons flour
1 stock cube
Soya for coloring
How to do it
Brown the meat properly on all sides. Add the chopped onion and anchovy, insert the pepper, leaves and salt. Let the onion get a bit golden, softer before you pour the vinegar and golden syrup over the meet. Finally add the cream and milk in the pan.
Let it boil on low heat for about 75 minutes. Take up the meat and put in tinfoil (to avoid dry meat don’t cut it at once).
Strain the liquid/ stock (the leftovers in the pan) into a saucepan, add the flour the stock cube and reduce it. Add the colouring soya for a nice brown color of the sauce. Don’t forget to taste it, if you need a bit more saltyness add the anchovy liquid or some salt.
Slice up the meat and serve with boiled potatoes or rice. Enjoy!