Meat Stew (Lihamojakka)

Link to Penfield Press - Finnish books Source of recipe: Finnish Touches - Recipes and Traditions
Published by Penfield Books.

This is the corollary of the fish stew known also by the name of mojakka, that nonexistent word in the true Finnish language! Some people like to add tomatoes at the very end. Others prefer not to have the mojakka made with anything but meat and potatoes!

1½ pounds beef for stewing
4 cups water
1 onion, sliced or chopped
6 whole allspice or whole black pepper
6 carrots (optional), pared and diced
6 potatoes, pared and diced
Salt to taste

In a heavy soup pot or Dutch oven, brown the meat in just enough butter or oil to keep from sticking. (Some people prefer not to brown the meat at all but simply place it in the pot with the water and onion.) Add the water, onion and allspice or pepper and simmer slowly until meat is very tender and begins to fall apart, about 1-1/2 to 2 hours. Add carrots and potatoes. Simmer until vegetables are tender. Taste and add salt.

Makes 4 to 6 servings.



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