Poronkäristys

Method

Heat butter in a large frying pan over a medium-high heat and quickly sauté the sliced onions until golden, then set aside. Working in batches, fry the reindeer meat slices until lightly browned on both sides, approximately 2-3 minutes total, seasoning with salt and pepper as you go. Return the onions to the pan along with the beef stock and simmer gently for 5 minutes to allow the flavours to meld. Reduce heat to low and stir in the soured cream and lingonberry jam, heating through without boiling, then fold in the pickled gherkins. Taste and adjust seasoning if necessary, then serve immediately garnished with fresh parsley, traditionally accompanied by creamed potatoes, rice or mashed swede.