Tag Archives: gravy

London Broil (SLAB)

Today’s post won’t be so much a recipe as a how-to.  Once upon a time I was roommate to several people where I began to, as one of them still says, McGuyver in the kitchen.  One Saturday, SLAB was born.  It even had its own theme song – delightfully stolen from Ren and Stimpy.

Our version was a little bit different.. but the idea was the same..

It’s slaaab it’s slaaab, it’s big, it’s heavy it’s meat.  It’s slaaaab it’s slaaaaab, it’s better than bad it’s NEAT.  Everyone wants some slab, you’re gonna love it slab.

We drank.  A lot.

So, the idea was to take a full london broil and marinate it in a 2:1 mixture of worcestershire sauce and soy sauce for about an hour.. hour and a half.  Top with fresh thyme and rosemary then throw it in the oven at 350 for about 30 minutes, then finish at 400 for another 5-10. 

The gravy was the best part…

  • 2 cu beef stock
  • 1 1/2 tsp regular yellow mustard
  • 2 shallots, chopped
  • 1 tsp garlic
  • slutty olive oil
  • a few capers
  • whatever liquid was left from baking the slab
  • Gravy flour (I use wondra for this recipe)

Take the garlic and shallots and sautee in regular olive oil.  To that, add the liquid from the bottom of the baking dish from the slab and 2 cups of beef stock.  Bring that to a light boil, add the capers and the mustard.  Mix until the mustard was no longer lumpy and thicken by adding a little gravy flour and whisking in until you get the desired thickness.

 

 

Advertisements

Norwegian meatballs. Kjøttkaker. Two recipes

Image

Once upon a time, many many years ago, I lived in Norway.  I was a teenager.  I left Miami to head to a small town between Bergen and Trondheim.  It was cold, though not as cold as expected.  It was also very possibly the most beautiful place I’ve ever been.  I made some great friends and came back the better for it.  One thing about it is the local cuisine is it’s very fish heavy.  Not being a fan of fish, I was introduced to this dish.  Years later, I still make it, though I’ve modified it a bit from the original.  I’m making it more these days because of the new lower glycemic lower carbohydrate food.. thing.

Image

My friend Nina, from all those years ago, gave me her recipe for this dish, which I’m sharing here.  Below, I’ll put my version.  My suggestion – try hers first.  It’s so very worth it.

Kjøttkaker (meatcakes)

  • 1 pound ground beef/venison mix
  • 1 egg
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 1/2 tbsp potato starch
  • 3 tbsp oatmeal

sauce

  • water
  • melted butter
  • gravy flour
  • beef stock
  • salt and pepper to taste

Mix the meat and salt.  Add the egg and the spices.  Mix while adding the rest of the ingredients.  Let it set while making the gravy (see below).  Using a tablespoon, take meat mixture and work into a flattened meatball.  Brown both sides in a frying pan and add gravy.  Allow to simmer while making sides.  Traditionally this dish is made with peeled boiled potatoes and peas.  Serve with a side of ligonberry or cranberry sauce.  For the purposes of this dish, go for the ligonberry if you can find it.  It makes all the difference.

To make the sauce, add equal parts water and beef stock, melted butter, salt and pepper.  Thicken with gravy flour or corn starch.

Norwegian Meatballs:

  • 1 pound ground beef/pork mix
  • 1 egg
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp ground nutmeg
  • 1/2 cup panko
  • 1/4 cup milk (go for broke – use whole milk.. or cream.  mmmmm.. cream…)

sauce

  • 1/2 sliced small sweet onion
  • handfull of mushrooms
  • melted butter
  • 1 tbsp corn starch and enough water to make a liquid
  • 1 cu beef stock
  • salt and pepper to taste

Mix the meat and salt.  Add the egg and the spices.  Mix while adding the rest of the ingredients.  Let it set while making the gravy (see below).  Using a tablespoon, take meat mixture and work into a flattened meatball.  Brown both sides in a frying pan and add gravy.  Allow to simmer while making sides.
To make the sauce, sautee sweet onion and mushrooms in melted butter.  Add beef stock and spices then bring up the heat and add the cornstarch mixture to thicken .

I haven’t been back in years.  Making this makes me want to return.