Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, finnish style beef stroganoff (lihakastike). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

This is a Finnish home cooked recipe called Lihakastike. It's like beef stroganoff or beef stew. My mother-in-law taught me this recipe, and it's a family favorite now. If you have a pressure cooker, you can reduce the cooking time.

Finnish Style Beef Stroganoff (Lihakastike) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Finnish Style Beef Stroganoff (Lihakastike) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have finnish style beef stroganoff (lihakastike) using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Finnish Style Beef Stroganoff (Lihakastike):

1. Get 800 grams to 1 kg Beef (a block, ground or stewing beef)
2. Prepare 2 Onions
3. Get 6 tbsp White flour
4. Prepare 100 grams Butter
5. Get 1 dash Salt and pepper
6. Make ready 2 Bay leaves
7. Make ready 1 Water
8. Take 1 Heavy cream

With switched-up ingredients and creative twists, these popular variations elevate the classic dish from familiar to fabulous. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Beef Stroganoff, the classic Russian recipe of tender beef in a creamy sauce, is known the world over.

Steps to make Finnish Style Beef Stroganoff (Lihakastike):

1. Take the beef out of the refrigerator and leave out for at least 1 hour to allow to come to room temperature. Cut into bite-sized pieces. Finely chop the onions.
2. Mel butter in a pan and sauté the onion and beef, adding salt and pepper.
3. Transfer the sautéed onions and beef to a pan, and add enough water to cover. Toss bay leaves and bring to a boil.
4. When it comes to a boil, skim off the scum and turn down the heat to medium-low. Simmer for 2 to 3 hours, checking occasionally, until the meat becomes fall-apart tender.
5. If you want to add a rich flavor, dry-roast flour in a pan until it's brown as shown in the photo above. If you're in a hurry, you can skip this step.
6. Add the browned flour to the pan little by little, mixing between additions. When the stew has thickened, stop adding flour. Simmer for another 15 minutes or so, while keeping an eye on it.
7. Add fresh cream to taste. We like to add about 100 ml of cream.
8. In Finland, this is eaten with mashed or boiled potatoes. It's served on Christmas day too.

A little bit of zip is added using pepper flakes. Beef Stroganoff, the classic Russian recipe of tender beef in a creamy sauce, is known the world over. The exact origins of the recipe are somewhat in dispute. In Sweden, a common variant is korv Stroganoff (sausage Stroganoff; sv), which uses the local falukorv sausage as a substitute for the beef. In Finland, the dish is called makkara-stroganoff, makkara meaning any kind of sausage.

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