Ok, I do apologize to my faithful followers for the recent lack of updates... Here comes a whole bunch at once now that I am back in a developed area again :)
We'll start with Wednesday.
It was reunion time for the separated Americans, so we were headed south again. First we stopped on the way to shop in the local mall (they don't have too many of those in Sweden, so you have to take advantage of them when you find them :) This one was called Birsta City to get an international flare... Hannah found a beautiful hat, 
don't ask what it's for, you don't want to know... really :)
don't ask what it's for, you don't want to know... really :)Next we went to see my Mormor and Morfar.
As you can probably figure out from a previous post, that means my grandparents on my mom's side. We met up with them in my aunts summer-cabin. It got pretty cramped in that little house with so many people.
As you can probably figure out from a previous post, that means my grandparents on my mom's side. We met up with them in my aunts summer-cabin. It got pretty cramped in that little house with so many people.My mom made the food, something called porter-stek. I'll make that a question... what is the recipe for porter-stek?
After some hugs and stuff, we took my grandparents car (now our car for the duration of our vacation, yay grandparents :) and headed out to Skatan, where Kathryn's cousins live.
This is where our communications with the outside world were cut off, and we were off the grid for a while. They did have 1 usb internet connection that kept hopping between the families, but with so many people around, there was always someone else using it...
I helped Hannah to ducktape another kid to a ladder, 
and then we spent the evening with Kathryn's cousin Lasse, figuring out what we could do if he came with us on a road-trip across the US.
and then we spent the evening with Kathryn's cousin Lasse, figuring out what we could do if he came with us on a road-trip across the US.
6 comments:
Porter is a style of beer in the ale family. It has a dark colour. It took its name from its popularity with the thousands of street and river porters (but not market porters) of London, who drank it to refresh themselves as they carried goods and parcels off and on ships in the Thames and around the streets of London.
With the porter added to the sauce you get a whole new level of flavor. A top round steak is perfect for the Porter Steak. But any boneless cut of meat will do. This is a classic recipe:
INGREDIENTS:
* 1 kg boanless beef or similar
* 1 bottle Porter (beer) , 33 cl
* 1 dl sweet black currant juice (concentrated)
* 1 dl soy
* 7-10 juniper berries (optional)
* 10 black peppercorns
* 2 dices meat stock
* 2 cloves of garlic
* 1 yellow onion
* 1 teaspoon thyme (optional)
SAUCE
8 dl liquid from steak
2-5 dl cream
5 tablespoons flour
1. Insert a meat thermometer in the steak.
2. At first cook black currant juice and porter with meat stock dices in a rather small and narrow sauce pan.
3. Place steak immediately in boiling liquid.
4. Add onion and spices.
5. Simmer covered for approx. 1 ½ hour or until thermometer shows 75 degrees C.
6. Turn the steak around at least once.
7. Allow the steak to rest in the liquid for 20 minutes before cutting it up.
THE SAUCE:
1. Pour off 8 dl strained liquid in a pan.
2. Mix flour and cream.
3. Cook the strained liquid and slowly add "cream-flour mixture" while stirring.
4. Simmer for a couple of minutes.
When ready to serve slice meat thinly. Porter Steak is usually served with potatoes, vegetables and black (or red) currant jelly.
Porterstek
God porterstek serverad med sås gjord på kokspadet, klyftpotatis, svart vinbärsgelé och sallad.
Porterstek smakar himmelskt gott (även om man inte gillar öl) och det är enkelt och billigt att göra med nötstek, fransyska eller rostbiff. Köttet kokas i ett smakrikt spad som ger köttet den goda smaken och som sedan används till att göra en mycket god sås till.
Ingredienser:
1,25-1,5 kg benfritt nötkött t.ex. fransyska, oxstek eller rostbiff
Kokspad:
1 flaska (33 cl) porter (en sorts öl som brukar finnas i vanliga mataffärer)
0,5-1 dl outspädd svartvinbärssaft
0,75 dl soja
7 st torkade enbär
7 st hela svartpepparkorn
2 tsk timjan
2 st gula lökar
3 st köttbuljongtärningar
eller 4,5 msk flytande buljong
Sås (till 2 portioner):
2 dl silat spad
0,75 dl grädde (valfri fetthalt)
0,5 dl vatten
1 msk soja
2 tsk idealmjöl
eller vetemjöl (men vispa då ut mjölet i lite av grädden först så att det inte blir klumpar)
Gör så här:
Ta fram en gryta som köttbiten ligger trångt i.
Blanda ihop kokspadet i grytan. Häll i porter, svartvinbärssaft, soja, enbär, svartpepparkorn och timjan. Skär löken i skivor och ha i dem samt köttbuljongtärningarna i spadet.
Koka upp spadet och lägg i köttbiten. Låt sedan sjuda under lock på svag värme ca 1 ½ timme. Vänd under tiden på köttbiten ca 3 ggr eftersom den inte blir helt täckt av kokspadet.
Köttet ska kännas mört när det är färdigt. Prova med en sticka eller stick in en köttermometer till köttbitens mittpunkt. Termometern ska visa 75 grader när det är klart.
Tag grytan från värmen och låt köttet ligga kvar i spadet ca 20 minuter.
Skär köttet i tunna jämna skivor och lägg upp på serveringsfat.
Gör såsen. Vispa ihop spad, grädde, vatten, soya och idealmjöl i en kastrull. Koka upp under omrörning. Sänk värmen och låt koka 1-2 minuter.
Servera kött och sås med t.ex. klyftpotatis eller kokt ris och sallad.
Serveringstips:
Vinbärsgelé är gott till.
Porter is a style of beer in the ale family. It has a dark colour. It took its name from its popularity with the thousands of street and river porters (but not market porters) of London, who drank it to refresh themselves as they carried goods and parcels off and on ships in the Thames and around the streets of London.
With the porter added to the sauce you get a whole new level of flavor. A top round steak is perfect for the Porter Steak. But any boneless cut of meat will do. This is a classic recipe:
INGREDIENTS:
* 1 kg boanless beef or similar
* 1 bottle Porter (beer) , 33 cl
* 1 dl sweet black currant juice (concentrated)
* 1 dl soy
* 7-10 juniper berries (optional)
* 10 black peppercorns
* 2 dices meat stock
* 2 cloves of garlic
* 1 yellow onion
* 1 teaspoon thyme (optional)
SAUCE
8 dl liquid from steak
2-5 dl cream
5 tablespoons flour
1. Insert a meat thermometer in the steak.
2. At first cook black currant juice and porter with meat stock dices in a rather small and narrow sauce pan.
3. Place steak immediately in boiling liquid.
4. Add onion and spices.
5. Simmer covered for approx. 1 ½ hour or until thermometer shows 75 degrees C.
6. Turn the steak around at least once.
7. Allow the steak to rest in the liquid for 20 minutes before cutting it up.
THE SAUCE:
1. Pour off 8 dl strained liquid in a pan.
2. Mix flour and cream.
3. Cook the strained liquid and slowly add "cream-flour mixture" while stirring.
4. Simmer for a couple of minutes.
When ready to serve slice meat thinly. Porter Steak is usually served with potatoes, vegetables and black (or red) currant jelly.
Phil your supposed to be on mini vk stop answering questions
You guys should really try it out, it's ridiculously delicious :)
gotta tell you the recipe sounds delicious.
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