Brunlapskaus Norwegian Hash Recipes

NORWEGIAN BEEF STEW (LAPSKAUS)

Steps:

• Dice the beef, cover with water, and simmer for one hour.
• Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes.
• Bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes.
• Then add potatoes, and cook another 15 minutes.
• Add the meat and onion, and season to taster with salt and pepper.
• Continue to cook until the stew thickens and the meat, vegetables and potatoes ae all tender (but not mushy).
• Stir occasionally while cooking, being careful not to let them burn.

BRUNLAPSKAUS (NORWEGIAN HASH)

Steps:

• Note: Regular potatoes can be used in this recipe but they must be peeled, diced, & boiled first.
• Melt half the butter in a large frying pan. Saute the meat and potatoes for 5 minutes.
• Add the rest of the butter then onions, saute 5 more minutes. Stir in broth & spices, bring to a boil then cover & simmer 45 minutes.
• Stir in sherry, simmer 5 minutes. It is done once all liquid is evaporated.

LOUBSCOUTCH (NORWEGIAN HASH)

Steps:

• Boil potatoes, carrots and onion in water- until the potatoes split.
• Pour off about 2/3 of the liquid into a bowl (if needed for later).
• Add corned beef to pot.
• With mixer, mix everything to the consistency of mashed potatoes.
• (if too dry.. add more liquid) Season with salt and pepper.
• (I also like ketchup).