Polsa
Meat Hash
1 LB beef shoulder mixed with liver & heart
Water
2 onions (one peeled & quartered; one peeled & chopped)
3-1/2 C beef stock
1/2 C barley grains
2 TBS butter
1/4 tsp. white pepper
1/4 tsp. ground allspice
1 tsp. marjoram
Salt to taste
Bring a large cooking pot of salted water to a boil. Place meat in boiling water; add quartered onion. Cook over medium heat until meat is tender. Drain off stock; cook barley grains in some of the broth for about thirty to forty minutes. Mince cooked meat; peel and chop remaining onion. Sauté chopped onion in a skillet with butter. Add minced meat and onions to cooked barley; mix well and then heat through. Add more beef stock if necessary. Season hash with white pepper, allspice, marjoram and salt to taste. Serve.
Suggestions: Serve with pickled beets and a fried egg (as pictured above).
*Polsa with beets and fried egg image (C) Peter Isotalo (2005). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
Related Link:
Food Fare Culinary Collection: Swedish Koket
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