Red onion beef stew - Rödlöksbiff i gryta

RED ONION BEEF STEW
Rödlöksbiff i gryta

Red onion is a little stronger in taste than the ordinary onion. Soured cream makes this dish really creamy and also a little leaner than with heavy cream.

4 servings

1 1/3 lbs boneless beef, e.g.

thick flank or rump steak
1 large red onion
3 tablespoons flour
1½ teaspoons salt
white pepper
1 teaspoon paprika
1 teaspoon mustard powder
2 tablespoons butter or margarine
1½ cups meat bouillon
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 crushed garlic cloves
1/3 cup soured cream

Decoration:

chopped red onion
chives or parsley

Shred the meat. Peel and chop the onion. Mix flour, salt, pepper, paprika and mustard powder and coat the meat with the mixture. Melt 1 tablespoon fat in a large frying pan and sizzle the onion until tender. Melt another tablespoon fat in the pan and brown the shredded meat until coloured.

Pour on the bouillon, cover and simmer slowly for about 30 minutes or until the meat is tender. Stir occasionally. Blend in tomato paste, Worcestershire sauce, garlic and soured cream. Heat it all up but do not let it boil again.

Flavour to taste and adjust if necessary. Sprinkle with chopped red onions and chives and serve.

Enjoy!

Bella