Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Beef Stroganoff with Celery Root Mash

Beef, Dinner, Meats, Simmer FoodTove Balle-Pedersen2 Comments
Beef Stroganoff with Celery Root Mash

Beef Stroganoff with Celery Root Mash

Beef stroganoff was a fall favorite in my childhood. My mom loved to make simmer food, especially when entertaining guests. She could get the dinner started, clean up and get ready for the guests to arrive, instead of sweating over the pots and pans, when the guests arrived. I totally get her. I believe this is the way to go, when you're having guests over. 

Normally stroganoff is served with pasta, but in my family we have always had mashed potatoes. Today I opted for at lighter version with the celery root mash

Serves 4



  • 10 slices bacon (10 thin slices or 5 thick cut), diced

  • 2 pounds Beef stew meat

  • 2 tablespoons paprika

  • 1 tablespoon hot paprika (or regular paprika if you don't like the spiciness)

  • 1½ teaspoon smoked paprika

  • 3 onions (medium or 4 small), diced

  • 2 tablespoons salted butter

  • 1 tablespoon olive oil

  • 400 g button mushrooms, sliced

  • 3 tablespoons tomato paste

  • 1 teaspoon beef base

  • 200 ml water

  • 200 g creme fraiche

  • ½ cup (1 dl) whipping cream

  • salt & pepper


  • 2 celery root

  • 4 medium potatoes

  • 2- 3 tablespoons butter

  • ¼ cup (½ dl) hot milk

  • salt to taste



Place bacon in a large pot or Dutch oven and heat over medium heat. Cook bacon until crispy and fat has rendered, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate, leaving some of the fat in the Dutch oven. 

Sauté onion and mushrooms in some of the rendered bacon fat, until golden brown. Remove from Dutch oven, and set aside. 

Put some all-purpose flour in a ziploc bag, add paprika, some salt and pepper. Pad dry the meat, and place them in the ziploc bag, cover the meat with the spicy flour.

Heat the butter in the Dutch oven and sear the meat in batches so you get a good sear on the meat, and set aside. Wipe the pot clean with a paper towel. 

Heat the olive oil to the pot, add the tomato paste and cook until tomato paste turns a deeper red, about 1 to 2 minutes. Add  meat, onions, mushrooms, bacon, beef base and water. (Beef stock can be used instead of water and beef base.)  Cook the dish for 2-3 hours on a low simmer. Add creme fraiche and cream, and let simmer for another 30 minutes.


Peel and dice the potatoes and celery roots. Put them in a large pot with enough water to cover them. Add about 1 teaspoon salt. Boil them for about 25-30 minutes, until soft. 

Drain celery roots and potatoes well, return them to the pot, and let the remaining water evaporate for a minute or two before returning the vegetables to the pot. Add butter and mash with a potato masher until smooth. Add the milk and season with salt. I whipped the mash to get it more creamy, but that is optional. 


Serve Stroganoff over pasta or over hearty mash.


Steak Rolls - Benløse Fugle

Beef, Dinner, MeatsTove Balle-PedersenComment
Steak Rolls - Benløse Fugle

Steak Rolls - Benløse Fugle

As a child we sometimes had steak rolls, or “benløse fugle" (directly translated: Birds with no legs - sounds weird, right?) This was thin slices of meat wrapped around a piece of smoked speck. To be honest that was not one of my favorites. But the thought of swapping the speck with a smoked cheese might be a way to give this old-school dish a new life. 

It totally worked. The spiciness from the chili and the smoked cheese with the meat, made a perfect flavorful combination. It won't be the last time I make these steak rolls.


  • 4 thin slices skirt steak like the meat you use for carne asada
  • 4 small blocks smoked gouda, the size of string cheese
  • 1 handful spinach
  • 8 small slices sun-dried tomatoes
  • 1 jalapeño, divided in 4, lengthwise 
  • salt & pepper
  • oil for searing


Season the steak pieces generously on both sides with salt and pepper.

Take a strip of the steak and lay it with the short side towards you. Place some spinach leaves, a slice jalapeño, 2 pieces of tomatoes and one block of cheese in the middle and roll the steak up over the filling, securing it with a toothpick along the length of the roll. Repeat with the last three steak rolls.

Preheat the oven to 400℉ (200℃)

In an ovenproof skillet, heat a splash of grape-seed oil over medium-high heat. When hot add the steak rolls, sear them on all sides. Place the skillet in the oven and let it roast for about 15 minutes, until the steak rolls are done, when the cheese are expanded out of the rolls. Serve the rolls with your favorite sides.



The Danish version:

Benløse fugle


  • 4 tynde stykker oksekød såsom flanke- eller flapkød
  • 4 bjælker røget gouda, på str. med ostehaps
  • 1 håndfuld spinat
  • 8 små stykker soltørrede tomater
  • 1 jalapeño, delt i 4, på langs 
  • salt & peber
  • olie til stegningen


Krydder kødet med salt og peber.

Læg et stykke af oksekødet på skærebrættet, med den korte side henimod dig. Læg lidt spinatblade, ¼ jalapeño, lidt soltørret tomat og en ostebjælke på kødet, tættest dig selv. Rul kødet rundt om fyldet og "lås" rullen med en tandstik eller kødnål. Gentage med de sidste 3 kødstykker. 

Forvarm ovnen til 200℃.

Brun rullerne på alle sider i en pande, der kan gå i ovnen, i lidt vindruekeneolie. Sæt panden i oven i ca. 15 minutter, indtil rullerne er møre og osten er "vokset" lidt ud af rullerne.

Server de benløse fugle med dine foretrukne grøntsager.