This dish has plenty of hot, clear broth so it is especially welcome on a cold blustery winter day. Serve it as the Finns do, with rye crispbread, cheese, and bologna.
Serves about 4.
1 pound stewing beef
1 tablespoon bacon dripping or other shortening
2 teaspoons salt
4 cups boiling water
5 whole allspice
2 chopped onions
5 medium carrots, peeled and cut in 1½-inch chunks
5 medium potatoes, peeled and cut in chunks
Brown the beef in the fat until all sides are rich brown in color. Add the salt, boiling water, and allspice, and simmer slowly for at least 1 hour or until the meat is tender. Add the onions, carrots, and potatoes, and cook on low heat for 1 hour longer. Add more water, if necessary. Serve hot.
The Finnish Cookbook by Beatrice A. Ojakangas
Submitted by samuel
on 24th Sep 2009 06:04