Oksesteg i Surfløde

Oksesteg i Surfløde Recipe from Denmark - Rump Roast with Sour Cream and Red Wine

Region / culture: Denmark | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Oksesteg i Surfløde, also known as Danish Beef Roast in Sour Cream, is a traditional Danish dish that is perfect for a cozy family dinner or a special occasion. This dish features a tender rump roast cooked in a creamy and flavorful sauce that is sure to impress your guests.

History

This recipe has been passed down through generations in Denmark, where it is a popular dish for holiday celebrations and family gatherings. The combination of tender beef and creamy sour cream sauce creates a rich and comforting meal that is loved by many.

Ingredients

5 lb (2.27 kg) of trimmed rump roast
2 tsp of salt
white pepper
3 tbsp of butter
1 large onion, sliced
0.5 cup of water
1 cup of sour cream
0.75 cup of dry red wine
2 tbsp of flour

How to prepare

Rub the roast with salt and pepper.
Brown the roast on both sides in the butter.
Place the onion slices on top of the roast.
Add the water, sour cream, and wine.
Cover the pan and cook slowly either on the stovetop or in the oven for 3 hours or until tender, adding a little more wine if needed.
Place the roast on a hot platter while you blend the flour into the liquid in the pan to make the gravy.

Variations

For a lighter version, you can use low-fat sour cream or Greek yogurt instead of full-fat sour cream.
You can also add mushrooms or carrots to the dish for added flavor and texture.

Cooking Tips & Tricks

Make sure to trim the rump roast of excess fat before cooking to ensure a lean and tender result.

- Browning the roast before cooking helps to seal in the juices and adds flavor to the dish.

- Cooking the roast slowly either on the stovetop or in the oven allows the meat to become tender and juicy.

- Adding a little more wine to the sauce as needed helps to keep the flavors balanced and adds depth to the dish.

Serving Suggestions

Serve the Oksesteg i Surfløde with boiled potatoes, steamed vegetables, and a side of lingonberry jam for a traditional Danish meal.

Cooking Techniques

Slow cooking the roast either on the stovetop or in the oven ensures a tender and flavorful result.

Ingredient Substitutions

If you don't have dry red wine, you can use beef broth or water as a substitute.

Make Ahead Tips

You can prepare the roast ahead of time and reheat it before serving for a stress-free meal.

Presentation Ideas

Garnish the dish with fresh herbs such as parsley or dill for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

420 per serving

Carbohydrates

8g per serving

Fats

22g per serving

Proteins

45g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (sour cream) and wheat (flour).

Summary

This dish is a balanced meal that provides a good amount of protein and essential nutrients.

Summary

Oksesteg i Surfløde is a classic Danish dish that is perfect for a special occasion or a cozy family dinner. With its tender beef and creamy sauce, this dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Oksesteg i Surfløde. It was many years ago, when I was just a young girl, visiting my aunt in Denmark. My aunt was an amazing cook, and she had learned this recipe from her own grandmother, who had passed it down through the generations.

I remember watching my aunt in the kitchen, as she carefully prepared the ingredients for the dish. The rich aroma of the beef roasting in the oven, combined with the tangy scent of the sour cream sauce, filled the air and made my mouth water. I had never tasted anything like it before, and I knew that I had to learn how to make it myself.

My aunt took the time to teach me each step of the recipe, showing me how to season the beef, sear it in a hot pan, and then simmer it in a creamy sauce made from sour cream, beef broth, and a splash of vinegar. She explained how important it was to let the meat marinate in the sauce for hours, so that it could absorb all the delicious flavors.

As the beef cooked slowly in the oven, I watched in amazement as the sauce thickened and the meat became tender and juicy. The aroma that filled the kitchen was incredible, and I couldn't wait to taste the finished dish.

When the time finally came to sit down and enjoy the meal, I was blown away by how delicious it was. The beef was so tender and flavorful, and the sauce was rich and creamy with just the right amount of tanginess. It was unlike anything I had ever tasted before, and I knew that this recipe would become a family favorite for years to come.

After that trip to Denmark, I couldn't stop thinking about the Oksesteg i Surfløde recipe. I asked my aunt to write it down for me, and I made sure to practice making it every chance I got. Over the years, I made some tweaks and adjustments to the recipe, adding my own personal touch to make it truly my own.

Now, whenever I make Oksesteg i Surfløde for my own family, I can't help but think back to that first time I learned how to make it. The memories of my aunt's kitchen, the delicious aroma that filled the air, and the taste of that first bite all come flooding back to me, and I feel grateful to have such a wonderful recipe to pass down to future generations.

As I sit here now, writing down the story of how I learned to make Oksesteg i Surfløde, I can't help but smile. Cooking has always been a passion of mine, and this recipe holds a special place in my heart. I hope that one day, my own grandchildren will learn to make it and carry on the tradition of delicious, homemade meals that have been passed down through our family for generations.