Sosekjøtt – Norwegian Beef Stew

Instructions

1. Cut meat into large cubes, approx. 4x4cm / 2x2 inches. Peel the onion and cut it into slices.
2. Heat a wide pan and add margarine or butter. When it fizzes, it is ready to add to the meat. Brown some of the meat so that it gets an even, nice color all over. season with a little salt and pepper. Lift it onto a plate and continue with the rest of the meat in the same way. Add a little more margarine or butter if necessary. 
3. Fry the onion until soft and starting to turn golden. Sprinkle over wheat flour and let it fry for a couple of minutes.
4. Pour in broth in batches and stir well, so that you get a smooth and lump-free sauce.
5. Place the roasted meat in the pot together with the bay leaves. 
6. Put the lid on, lower the heat and let the meat simmer just below the boiling point for approx. 2 1/2 hours, or until the meat is completely tender. Season with salt and pepper.

Serve gravy meat with boiled vegetables, or cabbage stew and boiled potatoes, salt-baked potatoes or mashed potatoes and lingonberry jam.