Small Food

Ingredients

3 1/2 dl (1 1/4 cups) dried yellow peas
2 kg (4 1/2 pounds) boneless beef stew meat
water
salt
1 bouquet garni (bay leaf, parsley stalks, peppercorns)
3 large carrots, cubed
2 liters (quarts) cubed potatoes
stock
ham hock

Instructions

1) Soak the peas in cold water overnight.

2) Simmer the meat in water to cover with salt and bouquet garni until tender, 60-90 minutes. Cool.

3) Cut the meat into 2 cm (1/2") cubes.

4) Cook carrots and potatoes separately in stock until tender, 6-8 minutes.

5) Simmer the peas with the ham hock about 1 hour.

6) Combine meat and vegetables. Serve with rolls or lefse. Count on 5 dl ( 2 cups) per serving. Enjoy!