Muscovy stew
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Muscovado stew is easy to make and is allowed to simmer in the oven for a long time, allowing the flavours to condense and the stew to become very tasty. Be sure to reserve a good red wine made from carmenerest to accompany it.flour 2 tbsp butter 100g blue cheese
Spices
1 tbsp whole green peppercorns 1 tsp tarragon 2 tsp salt 2 tsp paprika powder
Cut a small cube into a baking dish. Chop the onions and sauté with the butter in the bottom of a pan. Add the roast cubes and brown the tops to seal. Grind the meat with wheat flour and pour the cucumber broth into the pot. Season well and simmer in a 150C oven with the lid on for an hour.
Cut the pickle into cubes and add to the stew. Crumble myös blue cheese into the casserole and stir. Keep the moskovapata in the oven for half an hour and let it cook under the lid for at least 15 minutes.
Serve with potatoes and sour cream.
Serve the moskovapata with potatoes and sour cream.
