Shoulder bone steak with green pepper sauce - Bogbladsstek med grönpepparsås

SHOULDER BONE STEAK WITH GREEN PEPPER SAUCE
Bogbladsstek med grönpepparsås

I gave this dish a strange name in English because I don’t know what the piece of meat is called. In Swedish it’s “bogblad” which is “shoulder bone” according to my faithful dictionary, but if you have another name for it, please let me know – or I might have to go to some butcher in England and ask for a detailed lesson on the English names for different pieces of meat? I bet they would love that … I know I would! :-D Anyway, you can add some redcurrants to this pepper sauce to make it even more interesting and decorative.

4 to 5 servings

1 slice shoulder bone from beef, approx 2 lbs,

cut in a 2 inches thick slice
½ to 1 teaspoon salt
black pepper
1 to 2 tablespoons butter or margarine

Sauce:

1 tablespoon butter or margarine
2 teaspoons chopped green peppercorns
1 ¼ cups water
1/3 cup fresh orange juice
1 meat bouillon cube
4 teaspoons Maizena
1 teaspoon Chinese soy sauce
1 teaspoon dried tarragon
salt, pepper
1 teaspoon whiskey (optional)

Rub the meat with salt and pepper. Melt the fat in a pot or a frying pan and brown the meat until coloured. Lower the heat, put a lid on and let the meat fry for 1 to 1½ hours, depending on how thick and tender the meat is. If necessary, add some water during frying. Let the meat rest for 10 to 15 minutes before serving.

Sauce:

Melt the fat in a saucepan and sizzle the chopped green pepper for a few minutes. Add water, orange juice, bouillon cube, Maizena, soy sauce and tarragon and simmer for a couple of minutes. Flavour to taste with salt, pepper and optional whisky (and maybe some redcurrants).

Cut the meat in thin slices and serve the sauce separately, together with potatoes of your choice and the everloving salad (I’m crazy about salads).

Enjoy!

Bella