Apple meat stew

3-4 servings

Now it's time to dig out the pressure cooker. If there is none, prepare the food in a baking dish and add liquid as needed during cooking. The best result comes from cooking at low heat, at 100-150 degrees celcius for several hours. When cooking in the oven, put water as the liquid at first and only add apple purée during the last hour of cooking.

500 g of Karelian roast meat
a knob of butter or 2 tablespoons of rapeseed oil
½ tsp salt
approx. 10 allspice
1-2 bay leaves
200 g of mushrooms
2-3 carrots
5 dl Bonne Apple purée
1 vegetable or meat stock cube
100-150 g pickled onions
approx. 2 dl of water

Bring the meat to room temperature about an hour before cooking.
Heat butter or rapeseed oil in a pressure cooker or an oven-proof pan and add the pieces of meat.
Turn for a while on high heat until the surface gets a nice color.
Season with salt.
Add allspice and bay leaves.
Cut the mushrooms into blocks and peel and chop the carrots.
Add them in and turn for a moment.
Add apple purée (except when cooking in the oven, add water and apple purée later) and crumble in a vegetable or meat stock cube.
Add the pickled onions and water.
Put a lid on the pressure cooker and cook for about 50 minutes, release the pressure and serve.
Alternatively, cook on low heat on the lowest rack of the oven for about 4 hours or until the meat is suitably tender. Remember to add apple purée in the last hour.
Check the taste.
Serve with potatoes or mashed potatoes.

Recipe: Hellapoliisi