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500g diced shoulder or brisket of beef
500g diced pork
1 tbsp. salt
3 sliced onions
Put the meat in a pot and add enough water to barely cover the meat.
Add seasoning and onions.
Let the dish stew in the oven for two hours.
Check that the meat is tender by tasting a piece or poking with a fork.
The meat is done when the fork penetrates the pieces of meat easily.
Serve hot in the pot the stew was cooked in.
You can also reheat the dish and serve it later. Serve with potatoes and carrot casserole.
NB: In addition to beef and pork, lamb or kidneys and liver can be used in the stew.
100 g carrot
100 g leek
100 g swede
100 g onion
1 litre vegetable/fish stock
1 can fish in tomato sauce (vendace or other similar fish)
bay leaf, whole black and white pepper
Sauté the vegetables in a pot.
Add the hot stock, season and let simmer.
Add the fish when the dish is almost ready.
Portion into bowls and garnish.
The stew can be served with toasted rye bread, crème fraîche, dill, parsley and lemon.View more recipes
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