Beef casserole with roots - Köttgryta med rotfrukter

BEEF CASSEROLE WITH ROOTS
Köttgryta med rotfrukter

A really warming casserole with meat, potatoes and carrots. The roots can be varied according to access and taste.

4 servings

14 oz to 1 lb boneless beef

2 tablespoons flour
½ teaspoon salt
white pepper
1 tablespoon butter or margarine
1 tablespoon oil
1 chopped onion
1 large crushed garlic clove
1 cup meat bouillon
½ teaspoon dried thyme
salt
white pepper
8 middle-sized carrots, peeled
4 small potatoes, peeled

Decoration:

chopped parsley

Wipe off the meat and cut it in approx ¾ inch cubes. Coat them with flour mixed with salt and pepper. Brown butter or margarine and oil in a frying pot and brown the meat on all sides. Take it up. Brown onion and garlic until onion is tender, stirring occasionally. Add bouillon, thyme, salt and pepper, cover and fry on low heat for 1 to 1½ hours, stirring now and then.

Cut the carrots in pieces, approx 1½ inches long, and the potatoes in wedges. Add carrots and potatoes to the casserole and boil for about 20 minutes more. Sprinkle with parsley and serve with a nice rye bread and tomatoes.

Enjoy!

Bella