scandinavian beef stew
(2 RATINGS)
This is my son, Jon, favorite stew. I know he is waiting for the cool weather and rains to come as that is when I make it. I usually use a pressure cooker when I make this, but I will post the recipe for just using the stove.
No Image
prep time
30 Min
cook time
4 Hr
method
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yield
4 serving(s)
Ingredients
- 3 pounds lean organic beef, trimmed of silver
- 6 tablespoons organic raw butter
- 1 pound fresh mushroom...button, or mixed, sliced
- 2 medium onions, sliced thinly
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground pepper, i love using a mixture of pepper
- - a pinch of allspice
- 1 - oregon myrtle leaf, or you can use bayleaf
- 2 cups of beef bouillon or you can use 2 beef bouillion cubes and 2 cubes of water
- 3 tablespoons all purpose flour
- 1/2 cup water
- 1/4 cup sour cream
How To Make scandinavian beef stew
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Step 1Saute mushrooms in a little butter, remove from pan and set aside.
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Step 2Brown the meat in remaining butter. Add salt and pepper. Remove meat.
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Step 3Add the onions and cook until transparent. Add the meat back in.
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Step 4Add the allspice, myrtle leaf, and bouillion.
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Step 5Cook covered until meat is tender, on a medium low fire. Add more liquid if needed.
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Step 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.
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Step 7Lightly stir in the mushrooms.
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Step 8Take off stove and stir in the sour cream slowly.
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Step 9Return to low heat until hot...DO NOT LET IT BOIL or the sour cream will cruddle.
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Step 10Serve over a baked potatoes or noodles or boiled potatoes
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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