🇳🇴 How to Make Finnbiff

Craving Finnbiff? On FoodNeverComes the food never actually comes — so here's how to make real Finnbiff at home, in about 1 hr, with stuff you probably already have.

🛒 Ingredients

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• 700g reindeer, thinly sliced (venison or beef sirloin works)
• 2 tbsp butter
• 200g mushrooms, sliced
• 1 onion, sliced
• 300ml game or beef stock
• 200ml sour cream
• 150g brown cheese (brunost), grated
• 1 tsp crushed juniper berries
• salt, pepper
• lingonberry jam and mashed potato, to serve

👩‍🍳 Method

1. Slice the meat while it is half-frozen — finnbiff means fine-cut meat and it should be almost shaved. At room temperature you cannot get it thin enough.
2. Get the pan properly hot and sear the meat in batches in butter, 30 seconds a side. Crowding it drops the heat, the meat releases water, and you end up boiling reindeer, which is a waste of reindeer.
3. Set the meat aside, soften the onion and mushrooms in the same pan until the moisture has gone and they start to colour.
4. Add the stock and juniper and reduce by half. Stir in the brown cheese until it melts — it is a whey cheese, more caramel than dairy, and it is what makes this taste Norwegian rather than generically Alpine.
5. Lower the heat, stir in the sour cream, and return the meat with any juices. Warm it through for 5 minutes and do not let it boil, or the cream will split.
6. Serve on mashed potato with lingonberry jam. The sweet-sour jam against the game and the caramel cheese is the whole idea.