Lapskaus

This recipe is adapted from “Morgensolen Favorites” published by Morgensolen Lodge #545 Sons of Norway, 1978. I became fascinated when I came across this recipe book and knew I had to have it. Knowing Norwegian people have a very healthy diet and lifestyle, it excited me to find the light summer recipes involving seafood, salads, fruits and cheeses, and heartier stews and casseroles for the colder months that I’ve seen on travel programs. Lapskaus is a thick Norwegian stew made of either beef or lamb and root vegetables, and the dish has been around since sailors have traveled the seas. There are many variations, but this one is straight-forward and easy to make. Lapskaus is a perfect stew for a cold day.


Ingredients for 6 servings

  • 1 lb beef round cut into small pieces
  • 1 medium white or yellow onion, chopped
  • 4 large potatoes, peeled & diced
  • 3 carrots, peeled & diced
  • 3 c. water
  • Salt & pepper
  • Sauté meat with a tablespoon of butter in a heavy pot or dutch oven .
  • Add 1 cup of water and simmer for 30 minutes.
  • Add remaining water, potatoes, onion, salt & pepper, bring to a boil, simmer until potatoes are almost done, about 30 minutes.
  • Add carrots, continue to simmer until Lapskaus starts to thicken, about 20 minutes

Notes

This is easy to do for a weeknight meal as it mostly cooks unattended and allows me to get other things done while simmering. This recipe takes about an hour and a half from start to finish, so it does take a little time and may not be the best option if you are in a rush. Lapskaus is a very warming and satisfying meal on a cold evening and I highly recommend it. Please let me know if you try this recipe and what you think of it, and please share and subscribe for more recipes like this. Enjoy!

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