Norwegian Labscouse Recipes

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NORWEGIAN BEEF STEW (LAPSKAUS)



Norwegian Beef Stew (Lapskaus) image

Make and share this Norwegian Beef Stew (Lapskaus) recipe from Food.com.

Provided by morgainegeiser

Categories     Stew

Time 1h20m

Yield 2-6 serving(s)

Number Of Ingredients 8

2 lbs beef
5 cups beef broth
1 lb carrot
1 small rutabaga
3 cups potatoes (chopped)
1 onion, finely chopped
salt
pepper

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.

NORWEGIAN LABSCOUSE



Norwegian Labscouse image

This is a family favorite. My grandfather started making for my dad when he was a little boy- a Norwegian dish that always pleases the whole family and leaves us begging for more. I realize that it may be confusing that there are no amounts listed. This is a "to taste" recipe. And the amounts are equal if you have a 3 lb roast then you use 3 lbs of potatoes. When mashing them together add milk/pot liquor to your preference of consistency. Also the seasonings you add should be to your taste i.e. garlic, salt, pepper, butter or other spices YOU like. Adapt this recipe to your taste and make it YOUR dish! I am now making amounts for those who are totally confused.

Provided by Shawn C

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs corned beef
3 lbs potatoes
1 large onion (chopped)
2 garlic cloves, peeled and left whole
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 cup milk

Steps:

  • Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
  • Figure 20 minutes per pound for cooking.
  • Cook at a low boil, high boil will produce a tough roast.
  • Boil beef with salt and pepper until half way through cooking time.
  • Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
  • Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
  • Be careful not to over cook potatoes.
  • Drain well over a large bowl to reserve juices (pot liquor).
  • In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
  • If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
  • **TIP** For breakfast; fry up some like hash and have with eggs.
  • Its great!

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