Karelian Hot Pot Recipes

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.

Steps:

• Cut the meat into cubes (4x4 cm).
• There is no need to remove small bones.
• Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice.
• Add enough water to almost cover the meat.
• Bake without a cover at a moderate temperature, c.
• 175 °C, for 2 1/2-3 hours.
• Cover the casserole towards the end of the cooking time.
• Serve with mashed potato, boiled swedes and lingonberry purée.

Steps:

• Lightly brown beef; drain well.
• Add garlic powder, salt and pepper; set aside.
• Place half of the potatoes and onions in greased crockpot. Add browned beef. Top with remaining onions and potatoes.
• Combine mushroom soup and water, spread over top, being sure to moisten and cover evenly. Cover and cook on low for 8 to 10 hours (on high for 4-3hours).