Karelian Stew

  • 300 g Beef chuck
  • 300 g pork shoulder
  • 300 g stewing lamb or mutton
  • 2-3 onions
  • 1 1/2 tsp salt
  • 8 whole grains of allspice
  • Water
Cut the meat into cubes (4x4 cm). There is no need to remove small bones. Set the meat and coarsely chopped onions in layers in a casserole or a cooking pot, seasoning each layer with salt and allspice. Add enough water to almost cover the meat.

Cook without a cover at a moderate temperature, 175 °C, for 2.5 -3 hours. Cover the pot towards the end of the cooking time.

Serve with mashed potato, boiled swedes (rutabagas) and lingonberry purée.

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