Have you ever gotten the Swedish Meatballs at Ikea?

Well here is the official recipe! Serve these meatballs with mashed potatoes, the cream sauce, and lingonberry jam... YUM! Enjoy!
Swedish Meatballs with Cream Sauce

source: christinesrecipes.com
Ingredients
meatballs

• 1 T. butter
• 2½ T onion, finely chopped
• 1 c minced/ground beef
• 1 c minced/ground pork
• 1 egg
• 1 1/4 c half and half
• ½ c of breadcrumbs
• 2 cold boiled potatoes
• 4-5 T butter
• salt and white pepper to taste
• dash allspice

cream sauce

• 1/2 c cream
• 3/4 c beef stock
• 2 tsp soy sauce
• 1 T white flour
• salt and white pepper to taste

Directions
meatballs

1. Heat the onion in lightly browned butter until the onion is golden.
2. Mash the potatoes. Mix all the ingredients into a smooth mixture of the right consistency and flavour generously with salt, white pepper and a little fine-crushed allspice.
3. Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter. 

cream sauce

1. Swirl the beef stock in a pan. Cook over medium heat.
2. Add cream and thicken with white flour or corn starch if preferred. Season well with salt and pepper.
3. Serve warm!

Oh my GOSH this is good.

Pork Roast with Mushroom Gravy

source: foodnetwork.com

Ingredients

• 1 (5-7 lb) pork loin or butt
• 1 whole head garlic, cloves separated and peeled
• Hot Sauce to taste
• 1 T Essence (recipe below)
• 1 tsp garlic powder
• 3 T vegetable oil
• 1 large yellow onion, chopped
• 2 ribs celery, chopped
• 1/2 medium green bell pepper, seeded and chopped
• 2 T teriyaki sauce
• 1 tsp Worcestershire sauce

gravy

• 6 T butter
• 4 T flour
• 1 medium yellow onion, finely chopped
• 1/2 medium green bell pepper, seeded and finely chopped
• 1 rib celery, finely chopped
• 2 cloves garlic, minced
• 1/2 bunch green onions, green and white parts chopped separately
• 2 c beef stock
• 1/2 c heavy cream
• 1 lb button or cremini mushrooms
• 2 T teriyaki sauce
• Salt to taste
• Freshly ground black pepper

Directions

1. Preheat the oven to 450 degrees F.
2. Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
3. Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
4. Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
5. While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
6. Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.

Essence (Emeril's Creole Seasoning):

Ingredients

• 2 1/2 T paprika
• 2 T salt
• 2 T garlic powder
• 1 T black pepper
• 1 T onion powder
• 1 T cayenne pepper
• 1 T dried leaf oregano
• 1 T dried thyme

Directions

1. Combine all ingredients thoroughly and store in an airtight jar or container.

Such a GREAT way to start out the day!

Biscuits and Gravy
source: the pioneer woman
Ingredients:

• 1 pound Breakfast Sausage
• 1 can (16 Oz.) Canned Biscuits
• 2 Tablespoons Flour
• 1 cup Milk
• Salt
• Pepper

Directions:

1. Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.
2. Place your biscuits into the oven to cook according to the instructions on the can.
3. Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.
4. Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.
5. After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Add some crumbled up sausage to gravy-you can add all of it or none or it. As much as you want! Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them.

This is an amazing comfort food!

Roast Beef and Gravy
source: Lisa Hawks
Ingredients:

• Roast
• 2 T butter
• 1 onion, chopped
• 2 celery sticks, chopped
•  1/2 tsp. thyme
• 1 t. parsley
• 1/2 tsp. peppercorn
• 2 c. beef broth
• 1-2 c baby carrots

gravy

• 3-4 c beef broth
• 4 T flour
• 4 T water
• salt and pepper to taste

Directions:

1. Heat oven or crock pot to 325 degrees. Put butter in pan. Brown the roast on all sides. Put in a roasting pan or crock pot.
2.  Put celery and onion in pan you browned the beef in. Add more butter if you need it.
3. Add thyme, parsley, and peppercorn. Stir together well. Put on top of roast.
4. Pour beef broth into pan and scrap up bits of beef and seasoning. Pour over the roast. Cover.
5. Cook for 2 hours. Check on the roast occasionally, spoon juices over the top to keep roast from drying out. 
6. After 2 hours pull out the roast and shred it. Strain the juice over the roasting pan or crock pot to get out the peppercorns and veggies.
7. Put the roast back in the pan with the juices. Let it cook for another 45 minutes. Throw in baby carrots and cook for another 45 minutes.
8. Take out the roast and baby carrots.

gravy

1. Add the beef broth for the gravy to the juices left in the crock pot/roasting pan.
2. Mix the flour and water together and add to beef broth. Cook and stir until thickened. Add salt and pepper as needed.

The South Has Got It RIGHT When it Comes To FOOD.

Southern White Gravy

source: cbsop.com

Ingredients:

• 5 tbsp. butter
• 4 tbsp. flour
• Approximately 2 cups milk (whole milk is the best, but we used 1% and a little extra butter and it turned out just fine! Just don't use cream, it won't turn out right)
• Salt
• Freshly ground black pepper
  

Directions:

1. Melt butter over low heat in a small saucepan. Add flour and combine with a whisk. Add 1/2 tsp salt and around 10 grinds pepper.
2. Stir until the flour is about the color of peanut butter and smells nutty. Add 1 c  milk and increase heat to medium.
3. Allow to come to a simmer, stirring constantly to avoid sticking. The gravy is going to get really thick so be ready to add more milk.
4. Add milk by quarter or half cups at a time. The gravy will continue to thicken considerably. You’ll know the gravy is the right consistency when you draw the whisk through the gravy and it leaves “tracks” that remain visible for at least 5 seconds.
5. Add at least 10 more grinds pepper and more salt, to taste.
   

**Variations: If you like your gravy with a kick, feel free to add a dash of cayenne powder or chili powder. You may also add cooked sausage, cooked bacon or ham if desired. 

PERFECT for fast Sunday!

Marinated Roast Beef

Source: Mandy's blog
Ingredients:

• 2-4 lb. roast
• 1 (6 oz.) can frozen apple juice concentrate
• 2 cans water
• 1/2 c. soy sauce
• 1/4 c. oil
• 2 bay leaves
• 1 tsp. minced garlic
• 1 medium onion, chopped
• 1/2 tsp. ginger
• 1/4 tsp. black pepper

Directions:

1. Put all ingredients into slow cooker. Cook on low overnight or all day. 
2. Make gravy with the drippings. Pour them into a saucepan, remove bay leaves. 
3. Simmer on medium heat. Mix 1/4 c. cornstarch with about 1/2 cup water and add to drippings. 
4. Whisk together until it thickens. If you don't like the consistency, add more water. 
5. Serve over roast and mashed potatoes.