Three Meat Stewkarelian From Finland Recipes

THREE MEAT STEW....(KARELIAN) FROM FINLAND

Steps:

• 1. In a large, heavy casserole with lid, layer meats with the onions, salt,and allspice. Top with bay leaves. Cover tightly and bake at 275F. for 5 hours. Long slow cooking in the oven brings out the juices and flavor. Meat will be very tender and will, stew in it's own delicious juices!
• 2. It is not necessary to add other broth,or water to the meat, unless the dish is not tightly well covered, and it starts to cook dry.
• 3. Remove bay leaves before serving. This broth is not thickened.!!!!! The stew is usually served with boiled new potatoes. Or your choice of mashed potatoes, rice.. or even toasted bread.
• 4. You might like to try my recipe on J.A.P. for: "CRUSTY BREAD over nigjt & no kneading" It would be great... to help sop up the meat juices,farmer style.!!!! YUMMY!!!! Now is time to enjoy a FINNISH SAUNA, and a romp in the snow....EH!

LIHAMOJAKKA, BEEF STEW - A FINNISH-AMERICAN RECIPE FOR ST. URHO'

Steps:

• Place meat and 6 cups water in large soup pot and bring to a fast simmer over medium-high heat. Maintain the simmer for about twenty minutes, skimming off all of the grey scum that rises to the surface (this will ensure that the broth of the completed stew is clear, a characteristic of good lihamojakka).
• When the scum has stopped forming, reduce heat to low. Stir in chopped onion and garlic, bay leaves, whole allspice, and peppercorns. Cover pot and allow to cook for 2 hours (Hint: You can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet for easy removal if you don't wish to serve them as part of the completed stew).
• After two hours, stir in the potatoes, carrots, celery, rutabaga, and salt.
• Replace lid and simmer on medium-low until vegetables are tender (about 30 minutes).
• Whisk together the flour and water and stir into the stew. Simmer for an additional 5 to 10 minutes, until the broth has thickened.
• Serve with rye or artisan bread.
• And NO Grasshoppers please!

FINNISH MEATBALLS (LIHAPYORYKOITA)

Steps:

• Mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres.
• Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished.
• Sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you aren't good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

KARELIAN HOT POT -- FINNISH THREE-MEAT STEW

Steps:

• Brown all the meat cubes in the oil.
• Place half of the sliced onions in the bottom of the crockpot, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf.
• Repeat the layers.
• Pour in 1 cup water, cover crockpot, and allow to cook on low heat for 6-8 hours or until the meat is tender.
• If desired, serve over cooked potatoes, mashed potatoes or cooked rice.