Karjalanpaisti (Finnish Beef and Pork Stew)
A single portion of Finnish cooking, ready in 36 minutes. Roughly £3.10 a portion.
Per portion
Calories from protein 30%, carbs 29%, fat 41%. Estimated from the ingredients.
Roughly £3.10 a portion.
Method
- 1
Boil the potatoes in salted water for 15–18 minutes until tender.
- 2
Meanwhile, heat the butter in a saucepan over high heat and sear the beef and pork for 2–3 minutes until browned. Tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Add the onion and carrot and cook for 8 minutes until soft and translucent.
- 4
Add the peppercorns, bay leaf and stock and simmer uncovered for 10 minutes until the carrot is tender and the liquid has reduced a little. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Return the meat and its juices and simmer for 2–3 minutes until the pork is cooked through. Season with salt, remove the bay leaf and serve with the potatoes.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/karjalanpaisti-finnish-beef-and-pork-stew/
