This traditional Norwegian stew is often made with elk or deer meat, but I like it better with beef. The brunost sauce is amazing, and I always mash my potatoes into the gravy to soak up as much as I can.
Brunost, translated as brown cheese, is a sweet Norwegian cheese made from goat’s milk and reminds me of a cross between cheese and caramel. And it’s delicious cooked into recipes. Here in the U.S., you can find brunost under the brand name Ski Queen.
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2 tablespoons butter
1 pound beef stew meat, cubed 1 medium onion, peeled and chopped
8 ounces mixed mushrooms,
cleaned and halved 3 cups beef stock
1 teaspoon salt
1/2 teaspoon pepper 8 juniper berries
2 tablespoons lingonberry jam
3 tablespoon all-purpose flour
3/4 cup water
1 cup crème fraîche
2 ounces brunost, grated
- Melt the butter in a large pot, and brown the meat on all sides.
- Add the onion, and cook until it softens.
- Add the mushrooms, cook for 2 minutes. Add stock, salt, pepper, juniper berries, and lingonberry jam.
- Let the stew simmer on low heat until the meat is tender, about 1 hour.
- In a small bowl, mix flour and water, and whisk until smooth. Stir into the stew and continue to simmer for 10 minutes.
- Stir in crème fraîche and brunost. Serve with potatoes, Brussels sprouts, and extra lingonberry jam.
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