Sweden : Skomakarlåda (Beef Steak & Mash)

CLICK HERE FOR THE RECIPE I USED

(The photo shows the Skomakarlåda on a small salad plate, it doesn't take up an entire dinner plate.)

I try to plan recipes ahead of time, in case I need to order anything online, and I research recipes weeks to months before I make them. I must have had low iron when I researched Sweden because the entire list of recipes that I put together featured beef. I went with Skomakarlåda because I was interested in the red wine gravy.

This was a little challenging for me. Not because the cooking techniques were new or difficult but because it has several things that needed to be kept warm while other elements were prepared and going back and forth between different parts while keeping everything warm enough without overcooking anything was a little tricky.

I also had to make my own caster sugar, which involved pulsing granulated sugar in the blender until it was much finer but not powdery like confectioner’s sugar. That wasn’t difficult but getting the lid off the blender cup after sugar had collected in the threads of the lid, without making a mess, was difficult.

I did have to make a couple of substitutions. I couldn’t get my hands on fresh thyme so I ended up using dried thyme leaves. I had a jar of lingonberry confit in the fridge from a previous recipe and, after Googling it to see if it would work, I used that instead of ordering red currant jelly online.

Essentially, Skomakarlåda is just pan-fried steak, topped with sautéed leeks, bacon, and red wine gravy, served over mashed potatoes. And it’s really good. The red wine gravy (which, to me, is more of a pan-sauce) is packed with flavor and makes the whole dish. It’s also a very filling and somewhat heavy meal; you will not walk away from the table unsatisfied after eating this. I had a simple salad on the side, I wanted something crisp and green to counter the heaviness of the rest of the meal.

Would I make this again?

I might make a version of it again. I try not to eat bacon very often and leeks are hard to come by here. I was lucky enough to be in Vegas a few days before I was planning on making this and I was able to find some leeks there. I could probably get away with just using sautéed shallots in place of leeks. I can see myself making the red wine gravy again, it was so good!