Finnbiff

Introduction

Finnbiff is a traditional Norwegian dish that hails from the northern regions of Norway where reindeer are abundant. The term "finnbiff" refers to thinly sliced reindeer meat, which is typically cooked into a stew. This dish is a beloved part of Sami cuisine, and it provides a comforting taste of Norwegian history. Reindeer meat is lean, healthy, and flavorful, making it an ideal ingredient for this hearty stew. Its preparation and consumption are deeply rooted in Sami culture, where reindeer herding has been a way of life for centuries.

This dish is particularly popular in the winter months, offering a warming meal that is both satisfying and nutritionally rich. Finnbiff is often enjoyed during festive occasions and is an excellent way to experience traditional Norwegian gastronomy.

Ingredients

• Sliced Reindeer Meat - 500g
• Butter - 2 tablespoons
• Onion - 1 large, finely chopped
• Mushrooms (preferably chanterelle or button) - 200g, sliced
• Juniper Berries - 5-6, crushed
• Bay Leaf - 1
• Flour - 2 tablespoons
• Heavy Cream - 300ml
• Beef Stock - 250ml
• Salt - to taste
• Pepper - to taste
• Brown Cheese (Gjetost) - 50g, grated
• Fresh Parsley - finely chopped, for garnish

Preparation

1. Prepare the Ingredients

Start by ensuring that your sliced reindeer meat is adequately thawed if it has been frozen. Pat it dry with paper towels. This step is essential to ensure that the meat sears properly rather than steams.

Next, finely chop the onion and slice the mushrooms. Grate the brown cheese and set it aside for later use. Crush the juniper berries using a pestle and mortar.

Cooking Process

2. Searing the Meat

In a large pan, melt the butter over medium-high heat. Once heated, add the sliced reindeer meat in batches, ensuring not to overcrowd the pan. Cook until the meat is browned on both sides. This should take approximately 4-5 minutes per batch.

Transfer the browned meat to a plate, while leaving the drippings in the pan.

3. Sautéing the Vegetables

In the same pan, add the chopped onion and cook until translucent, about 5 minutes. Stir in the mushrooms and sauté until soft and any liquid released has evaporated.

4. Building the Stew

Reduce the heat to medium and return the sliced reindeer meat to the pan. Sprinkle with flour and toss to coat all the pieces evenly. This will help to thicken the stew.

Add the crushed juniper berries, bay leaf, and season with salt and pepper to taste.

Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and let the mixture simmer.

5. Simmering

Cover the pan and let the stew simmer for about 45 minutes to an hour, stirring occasionally. This allows the meat to tenderize and the flavors to meld together. If necessary, add more beef stock to maintain a stew-like consistency.

6. Adding Cream and Cheese

After the cooking time has elapsed and the meat is tender, remove the bay leaf from the stew. Stir in the heavy cream and the grated brown cheese, ensuring they are fully incorporated into the mixture. Allow the stew to gently heat through for another 10-15 minutes without boiling.

Serving and Enjoying

Once the finnbiff is ready, serve it hot, garnished with finely chopped fresh parsley. This dish pairs perfectly with mashed potatoes or boiled potatoes, which complement the savory flavors of the stew.

Recommended Sides

• Mashed Potatoes
• Boiled Potatoes
• Bread Rolls
• A simple green salad

When enjoying finnbiff, pair it with a nice glass of red wine or a light beer to enhance the flavors of the dish. This traditional meal not only satisfies the palate but also provides a warm, comforting experience that echoes the rich culinary history of Norway.