scandinavian beef stew
(2 ratings)
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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.
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(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
4 Hr
Ingredients For scandinavian beef stew
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3 lblean organic beef, trimmed of silver
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6 Tbsporganic raw butter
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1 lbfresh mushroom...button, or mixed, sliced
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2 mdonions, sliced thinly
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1 tspfine sea salt
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1/2 tspfreshly ground pepper, i love using a mixture of pepper
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a pinch of allspice
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1oregon myrtle leaf, or you can use bayleaf
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2 cof beef bouillon or you can use 2 beef bouillion cubes and 2 cubes of water
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3 Tbspall purpose flour
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1/2 cwater
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1/4 csour cream
How To Make scandinavian beef stew
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1Saute mushrooms in a little butter, remove from pan and set aside.
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2Brown the meat in remaining butter. Add salt and pepper. Remove meat.
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3Add the onions and cook until transparent. Add the meat back in.
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4Add the allspice, myrtle leaf, and bouillion.
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5Cook covered until meat is tender, on a medium low fire. Add more liquid if needed.
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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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7Lightly stir in the mushrooms.
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8Take off stove and stir in the sour cream slowly.
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9Return to low heat until hot...DO NOT LET IT BOIL or the sour cream will cruddle.
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10Serve over a baked potatoes or noodles or boiled potatoes
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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