Norwegian Birds Recipes

NORWEGIAN BOLLER

Norwegian Boller image

These rolls flavored with cardamom are beloved in Norway. They are served for breakfast, lunch, snacks and dessert. They are available all over Norway, both with and without raisins. They are served with both savory and sweet dishes, or all by themselves. You can also put a powder sugar glaze on them after cooled.

Provided by AlaskaPam

Categories Yeast Breads

Time 2h20m

Yield 20-24 Rolls, 12-16 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups milk, warmed
1/2 cup butter, melted
1 cup granulated sugar
2 tablespoons active dry yeast
1 teaspoon salt
2 teaspoons cardamom, ground
5 1/2 cups all-purpose flour
1/2 cup raisins (optional)
1 egg white, for glazing

Steps:

Mix the warm milk (about 100F), melted butter, sugar and yeast together in a large bowl. Let it stand for 10 mins unntil the yeast is foamy. Add the salt and cardemon. Add the flour 1 cup at a time, stirring to mix after each addition. Stir in the raisins if you are using them. The dough will be pretty sticky at this point.
Cover and let the dough rise in a warm place for about an hour, or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Sprinkle top with flour and knead briefly (for just a couple of minutes) Make sure you flour hands a lot to be able to do the next step. Break off pieces of dough about the size of a large golf ball and roll in your hands to make them round and smooth.
Place the balls of dough onto a greased cookie sheet and cover. Let them rise for about 30-40 minutes.
Brush the tops with beaten egg white and bake in a preheated 350 F oven for 20 minutes, or until they are golden brown. Cool about 15 minutes before eating and then enjoy with butter, or chese and meat, or just plain!

BEEF BIRDS

Beef Birds image

Talk about comfort food...these are so good! My aunt calls them Beef Birds, my Mom always called them Bacon Rolls. I have seen similar recipes under the name Roulades. My brother always asked for this for his "Birthday Dinner" meal when we were kids. LOL Jazz it up with any herbs and spices you like. I usually get about 24 birds, leftovers freeze well. This recipe is very forgiving, I have even simmered 2 hours with no problems. Prep time is approximate, you may be faster than me. Serve with potatoes to soak up all that delicious gravy! Hope you enjoy as much as we do!

Provided by Scoutie

Categories < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs round steaks
1 lb bacon, more if needed
1 large yellow onion, cut into small chunks that will fit on the meat strip
salt
pepper
1 teaspoon garlic powder (or more to taste)
1 (10 1/2 ounce) can beef broth
2 -3 cups water
1 cup flour
1/4 cup cooking oil, more if needed

Steps:

Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.

Nutrition Facts : Calories 723.3, Fat 49.8, SaturatedFat 14.6, Cholesterol 138.1, Sodium 1096.3, Carbohydrate 19.3, Fiber 1, Sugar 1.2, Protein 47

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