Swedish Sunday pot roast with cream gravy

Name: Swedish Sunday pot roast with cream gravy
Total time: 2 h 35 min
Cuisine: Swedish
Ingredients: 1 kg beef chuck, in one piece; salt, to taste; black pepper, to taste; 2 tbsp butter; 2 yellow onions, in wedges; 2 carrots, in chunks; 10 berries allspice, whole; 2 bay leaves; ≈ 5 dl water, for the pot; 1 cube beef stock; 2 dl double cream; 2 tbsp plain flour; 1 kg potato; 1 dl redcurrant jelly; 1 cucumber, thinly sliced; 1 tbsp vinegar, 12% spirit vinegar; 2 tbsp sugar; ≈ 1 dl water, for the cucumber; 2 tbsp parsley, chopped

A classic Swedish beef pot roast braised until tender with onion, carrot, allspice and bay leaves, then thinly sliced and served with cream gravy, boiled potatoes, redcurrant jelly and quick pickled cucumber. Slottsstek and porterstek are made the same way, with anchovies or porter in the liquid.

2 h 35Time
51 minHands-on
4Portions
≈ 66 krper portion
990kcal per portion

Contains: Milk protein, Lactose, Gluten

Ingredients for 4 portions

1 kgBeef chuck, in one piece
to tasteSalt
to tasteBlack pepper
2 tbspButter
2Yellow onions, in wedges
2Carrots, in chunks
10 berriesAllspice, whole
2Bay leaves
≈ 5 dlWater, for the pot
1 cubeBeef stock
2 dlDouble cream
2 tbspPlain flour

On the side

1 kgPotato
1 dlRedcurrant jelly
1Cucumber, thinly sliced
1 tbspVinegar, 12% spirit vinegar
2 tbspSugar
≈ 1 dlWater, for the cucumber
2 tbspParsley, chopped

Method

Pat the beef dry and rub it with salt and pepper. Brown it all over in the butter in a heavy casserole, about 10 minutes.
Peel the onions and carrots, cut the onions into wedges and the carrots into chunks. Add them to the pot with the allspice and bay leaves. Pour in the water, crumble in the stock cube and bring to the boil.
Lower the heat and simmer the beef, covered, for about 2 hours, until tender. Turn it once or twice.
Make the pickled cucumber: slice the cucumber thinly, ideally with a cheese slicer. Stir the vinegar, sugar, water and a pinch of salt together until the sugar dissolves, pour over the cucumber and sprinkle with the parsley. Chill.
Peel the potatoes, put them in a pan and cover with water. Add salt.
Boil the potatoes until tender, about 20 minutes.
Lift out the beef and leave it to rest under foil. Strain the cooking liquid and measure out 500 ml for the gravy, topping up with water if needed.
Bring the liquid and cream to the boil. Whisk the flour into a little cold water, then whisk it into the gravy. Boil for 5 minutes and season with salt and pepper.
Slice the beef thinly across the grain. Serve with the gravy, potatoes, redcurrant jelly and pickled cucumber.

The cost is estimated from Swedish grocery prices.

Swedish Sunday pot roast with cream gravy

Ingredients for 4 portions

On the side

Method

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