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北歐人的最愛(牛肉丸)Meat ball. http://www.saunalahti.fi/~marian1/gourmet/7_2.htm 500 g ground beef (or substitute half of the beef with ground pork and/or veal) 500公克牛攪肉(或半牛半豬) 50 - 75 ml dry breadcrumbs 麵包屑 150 - 200 ml cream 煮食用(鮮奶精.油)頂好有賣..像加意大利麵食那種 1 small egg 1 蛋(小) 1 small onion 1 小洋蔥 1 tsp salt 1小匙 鹽 ¼ tsp white pepper 4分之1小匙 白胡椒粉 1/8 tsp allspice 8分之1小匙 甜胡椒*各人從沒用過 for sauce: 淋醬.醬汁 1½ tbsp flour 1大匙半 麵粉 2 - 3 tbsp butter 2~3大匙 奶油 半塊牛肉湯塊(或煎牛肉丸時煎出的肉汁留起來做醬汁) 50 - 100 ml smetana salt and pepper to taste 鹽 胡椒 入味提味 ***************************************************************** Grate the onion extremely fine or puree it in a blender. Mix the cream and the breadcrumbs and let the mixture stand for about half an hour, until the cream is absorbed in the breadcrumbs, making them thoroughly soft. Add the egg and the rest of the ingredients. Knead the mixture thoroughly by hand or beat it in a mixer for some time until it is smooth and firm. Form the mixture into small balls (Ø 2½ - 3 cm) with clean, moistened hands Melt some butter in a hot frying pan — Swedish and Finnish meatballs are never cooked in anything but real butter, and quite a lot of it! Add enough meatballs in the pan to cover half of its bottom surface at the most, and lower the heat to medium-high. *將洋蔥切細碎,或放入食物攪碎機攪碎(放入容器) *再將麵包屑和鮮奶油混合且靜置容器內半小時.讓麵包屑充分吸收奶油變軟 *然後再加入蛋和剩下混合物用手揉攪和,或用食物攪拌器充分混合到平滑變硬堅固.... *用乾淨手沾水,從肉糰抓分一小糰肉 揉搓成直徑2.30公分至3公分的肉丸(像搓湯圓) *將奶油放入煎(平底鍋)加熱溶化 在放入揉好的肉丸要多過半個鍋(芬蘭瑞典肉丸 一向只用奶油煎(牛油)放滿了再轉中火煎 If your meatballs are firm enough, gently shake the pan sothat the meatballs keep rolling around, acquiring a round shape as they brown evenly. However, if the meatballs are fairly soft, use a wooden spatula or cooking tongs or tweezers to gently turn them over, until they are lightly browned from all over and hold their round shape. Then continue cooking them by shaking the pan every now and then so that they roll around and brown evenly. *煎肉丸時要隨時搖動(檢視)平底鍋或煎鍋(肉丸硬度夠使)才能使每一面煎成金黃(咖啡色)如果肉丸硬度不夠要用木鏟(炒煮菜的鏟)稍翻面到輕微變色且要每面翻..要一直搖動煎鍋色澤才會美麗形狀才會均勻圓 The meatballs will be further baked in oven, so they do not have to be cooked through at this stage. Pour the meatballs in a deep oven casserole to wait for the sauce. *妳也可將揉搓好的肉丸 置入烤箱 我大概將烤箱加熱到225度30分後檢查再將肉丸轉翻另一面烤一下 ***************************************************************** 31.10.2007 093 Preparing the cream sauce: Bring the stock to the boil and keep it hot. Preferably use homemade stock. Pour the flour in a medium-hot, dry skillet. Using a wooden spatula, keep stirring the flour without a break until it turns golden brown in colour and starts to develop a nutty aroma (see the pictures below). This will take a few minutes. Make sure not to burn the flour. Add the butter to the flour and mix quickly, so that it will be absorbed in the flour (see the pictures below). You may need some extra butter — all of the flour should be mixed with it. Immediately start pouring the boiling hot stock in the skillet a little at a time, stirring continually. Watch out for the hot steam. You may not need to use all of the stock. Mix well, season with salt and pepper and strain the sauce to remove any possible lumps. Pour flour in skillet Stir constantly until browned Add butter Stir until butter is absorbed in flour Pour in hot stock Add smetana to strained sauce Clean the skillet, pour the sauce back in it and continue cooking on medium heat, stirring every now and then, until the sauce starts to thicken. Add some more stock if the sauce seems too thick to your taste. Add some smetana to taste, stir, bring to the boil and pour the creamy sauce in the casserole on top of the meatballs. Mix gently, cover with lid and cook in oven at 200 °C until the meatballs are cooked through and the sauce has thickened. Remove the lid towards the end of cooking if the sauce seems too thin. Serve the meatballs and their sauce eg with cooked potatoes or potato puree and a tomato salad. Or try the Swedish way of serving sugared lingonberries or lingonberry jam with meatballs. Additional information: Swedish and Finnish meatballs are traditionally seasoned with allspice, but the sauce is made with cream instead of smetana. Russian meatballs — bitochki — do not include allspice, and their sauce is typically made with smetana. This recipe is a mix of both traditions.
