Meat stew with lingonberry sauce

[1. Preparation.]

Meat stew with lingonberry sauce

Category: Meat dishes

Kitchen: Norwegian

Ingredients
stew meat (thick edge)	1 kg
vegetable oil	1 tbsp. the spoon
onion	2 pcs.
carrot	1 PC.
broth (or water)	150 ml
salt pepper	taste
potatoes	1 kg
water (for potatoes)	150 ml
dill	1-2 twigs
lingonberry	300 g
sugar	1.5-2 Art. spoons
potato starch	1 tsp
water (for starch)	50 ml
sauce spice mixture (allspice, black, cayenne pepper, cinnamon, cloves)	taste

Cooking method

• 1. Preparation.
• Cut the meat into cubes across the grain. Stir the meat with vegetable oil.
• Peel and chop onions and carrots (onion into slices, and carrots in circles). Peel potatoes.
• If the lingonberries are frozen, you do not need to defrost them in advance.
• 2. Cooking stew.
• Fry the meat in a highly heated saucepan for 5 minutes. (Thanks to the previously added vegetable oil, the meat will not stick to the bottom of the saucepan).
• Season the meat with salt and pepper. Place onions and carrots on top of the meat, salt vegetables. Pour in the broth, close the lid and bring to a boil. Reduce heat to low and simmer for 40 minutes.
• Stir the finished meat stew, add salt if necessary.
• 3. Cooking the sauce.
• Put the lingonberries with sugar in a thick-walled ladle and simmer over low heat for 5 minutes until they give juice. Add spices. Cook for another 10 minutes. Grind with a crush so that some of the berries remain intact.
• Dissolve the starch in cold water, pour in the lingonberry puree, bring to a boil and simmer the sauce. Remove from heat immediately. Salt to taste.
• 5. Garnish.
• Pour some water over the potatoes, season with salt and cover. Bring to a boil, immediately reduce heat to low and cook for another 20-25 minutes. Sprinkle the finished potatoes with finely chopped dill.
• Serve with boiled potatoes and lingonberry sauce.
• 

The dish is designed for

6-8 servings

Time for preparing:

Prep 20 minutes, Cook 40-45 minutes

Cooking program:

plate

Note

Options. This dish is often made with venison, which is sold thinly sliced ​​and frozen as a convenience food. You must immediately put it in a frying pan with melted butter or ghee and quickly fry, stirring continuously. Otherwise, the procedure is the same.

Council. Since potatoes are not cooked, but simmer in a small amount of steam, choose the same small potatoes. Thus, they will all be ready at the same time and will not fall apart. You can boil potatoes in water or bake.

I made this stew when I didn't have a multicooker yet. In a multicooker, everything is much simpler. The meat is cooked in a kettle, and above in the insert-double boiler - medium-sized potatoes. The sauce is cooked separately, of course.

Hope you enjoy this New Year's Eve dish.

There are no words, sheer admiration, my word of honor I have lingonberries in the freezer (I love them very much, I personally collected them in the forest this year), waiting in the wings, but I still can't get to the sauce, and here is your recipe, yes even with such a stew, in a word, I was inspired, I would do it tomorrow, but I have no strength, and so at night I bake a cake for the child on the DR, but I will definitely do it in the near future

Thank you! I'm glad the recipe came in handy.
You can also make stewed lingonberries, also yummy!

I thought for a long time. The recipe for lingonberry sauce, of course, is found in the open spaces of the Runet, but not the same without starch. And not a word about venison. So I decided to put it out for the competition.
More than 5 days have passed, so I can't edit the recipe text.I wanted to add - the recipe was received long ago from one "Russian Norwegian", family. We live here near the Norwegian border, we prepare Scandinavian dishes.