Scandinavian Beef Stew
I usually use a pressure cooker when I make this, but I will post the recipe for just using the stove.
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- 3 lb
- lean organic beef, trimmed of silver
- 6 Tbsp
- organic raw butter
- 1 lb
- fresh mushroom...button, or mixed, sliced
- 2 medium
- onions, sliced thinly
- 1 tsp
- fine sea salt
- 1/2 tsp
- freshly ground pepper, i love using a mixture of pepper
- a pinch of allspice
- oregon myrtle leaf, or you can use bayleaf
- 2 c
- of beef bouillon or you can use 2 beef bouillion cubes and 2 cubes of water
- 3 Tbsp
- all purpose flour
- 1/2 c
- 1/4 c
- sour cream
1Saute mushrooms in a little butter, remove from pan and set aside.
2Brown the meat in remaining butter. Add salt and pepper. Remove meat.
3Add the onions and cook until transparent. Add the meat back in.
4Add the allspice, myrtle leaf, and bouillion.
5Cook covered until meat is tender, on a medium low fire. Add more liquid if needed.
6Mix the flour and water together ( do this even before I start the stew, I add the flour and water together in a jar and shake it, then shake again before I add it to the stew. That way I don't have any lumps.) Add slowly to stew and stir constantly until thick.
7Lightly stir in the mushrooms.
8Take off stove and stir in the sour cream slowly.
9Return to low heat until hot...DO NOT LET IT BOIL or the sour cream will cruddle.
10Serve over a baked potatoes or noodles or boiled potatoes