Traditional Finnish Karelian goulash
Traditional Finnish Karelian goulash combines beef and pork with carrots, onions and aromatic spices. The meat is first browned and then slowly simmered in the oven until it is perfectly tender and the flavors meld beautifully.
Ingredients · Servings 4
- 400 g beef back
- 250 g pork (legs or roast)
- 1 large onion
- 2 larger carrots
- 10 allspice balls
- 1-2 bay leaves
- butter
- 1 teaspoon salt
Method · 3 h 30 min
- Clean the beef and pork and cut them into larger pieces. Peel the onion and cut it into wedges. Clean the carrots, wash them and cut them into wider rings.
- Heat a little butter in a frying pan. Brown the meat on all sides.
- Preheat the oven to 175 °C. Grease a baking dish with butter. Transfer the roasted meat to it, add the onion, carrot and salt and mix.
- Pour a little water into the pan after the meat. Use a wooden spoon to loosen the browned bits from the bottom. Pour the water and bits into the baking dish. Add more water if necessary so that the meat and vegetables are almost submerged.
- Add bay leaves and allspice berries on top. Place the dish in the preheated oven and simmer gently for 2–3 hours until tender.
- Check the food occasionally while it is braising. If the liquid evaporates too much, add a little water. If the meat and vegetables start to brown too quickly on the surface, cover the baking dish and continue braising covered.
- Serve the finished Karelian goulash with mashed potatoes, pickled cucumbers and, ideally, cranberries.
