Mains · Finnish

Moskovan pata (Moscow Stew)

Name: Moskovan pata (Moscow Stew)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1 kg beef top round or eye of round; 2 onions; 2 garlic cloves; 2 tbsp (30 g) Valio butter; 3 Russian salted pickles, diced; 1 tsp paprika powder; 0.25 tsp cayenne pepper; 0.5 tsp salt; black pepper from a mill; 1 tbsp honey; 3 tbsp all-purpose flour; 1 beef bouillon cube; 7 dl water; 1 pcs (170 g) Valio AURA® cheese; 1 tub (120 g) Valio Kitchen smetana (sour cream)

Moscow stew is a hearty and flavorful meat stew flavored with pickles, smetana sour cream, and AURA blue cheese. The recipe for this classic stew was first published by food writer Mysi Lahtinen in the early 1990s.

Smarrig Kitchen6y

Machine-translated, original language: Suomi.

Prep 15 min Cook 1 h 30 minTotal 1 h 45 minInspired by valio.fi

Method

1
Take the meat out to room temperature about an hour before cooking.
2
Finely chop the onions and sauté them in butter at the bottom of a pot. Add ¾ of the diced pickles. Save the rest for garnishing the dish. Stir the spices into the pot. Let simmer over low heat.
3
Cut the meat into cubes. Brown the pieces in fat in a skillet in 2 batches. Transfer the browned meat to the pot.
4
Sprinkle the flour over the meat. Stir. Add the bouillon cube and water to the pot. Bring to a boil. Add the crumbled AURA cheese and smetana. Stir.
5
Let the stew simmer gently for 1–1 ½ hours. Stir occasionally during simmering. You can also cook the stew in a 175-degree oven for about 1 ½ hours.
6
Garnish the stew with the remaining diced pickles before serving. Serve with boiled potatoes or rice.

Main courses Lactose free Meat Other food celebrations Beef Stews