Three Meat Stewkarelian From Finland Recipes

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!

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:

• Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour., Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish., In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a 9x5-inch loaf pan.
• Place the onion and carrots into a saucepan, and pour in the beef broth. Bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. Set the veggies and broth aside.
• In a large bowl, beat the eggs, and stir in bread crumbs, basil, salt, and black pepper. Allow the mixture to stand for 5 minutes to moisten the crumbs, and lightly mix in the turkey, beef, and pork sausage. Mix in the cooked onions, carrots, and beef broth. Place the mixture into the prepared loaf pan. In a bowl, mix the tomato soup, balsamic vinegar, and Dijon mustard together, and spread the mixture over the meat loaf.
• Bake until the loaf is no longer pink in the center and an instant-read meat thermometer reads at least 160 degrees F (70 degrees C), about 1 1/2 hours.

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Cube the meat into one inch cubes. Roughly chop onions. Add oil to a heavy Dutch oven and add the meat and onions to it. Roast in the oven for at least 30 minutes, or until the meat is nicely browned.
• Add the diced carrots, allspice and beef stock. Cover and place back in the oven for about 2 1/2 to 3 hours, or until the meat is tender.
• Serve over mashed potatoes.

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.