LABSKOVS
This recipe from the Scandinavian Comfort Food cookbook is 100 years old, and originally it was made with leftovers.
Provided by Trine Hahnemann
Categories Main
Number Of Ingredients 13
Steps:
- Cut the steak into 2-cm / ¾-in cubes. Heat 1 Tbsp of the butter in a large saucepan, add the steak and brown lightly, then add the water and bring gradually to a boil, skimming off any froth from the surface.
- Add the onions, bay leaves, thyme sprigs, cloves, peppercorns, and salt and let it simmer for 1 hour.
- While it is simmering, peel the potatoes and cut into 2-cm / ¾-in cubes. Add to the meat and let it simmer for another hour, or until the meat is very tender and falls apart easily.
- Drain off any excess water then stir in the remaining 2 Tbsp butter. Use a balloon whisk to mix the potatoes and meat together into a mash, with the stew remaining lumpy.
- Serve sprinkled with chopped chives, with the pickled beetroot and slices of rye bread alongside it.
SCANDINAVIAN VEGETABLE STEW
Scrumptious dinner ready in 30 minutes! Serve your family with a delicious stew made of veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
- Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
- Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
- Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.
Nutrition Facts : ServingSize 1 Serving
NORWEGIAN BEEF STEW (LAPSKAUS)
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
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.
KALOPS (SWEDISH BEEF STEW)
Here is another childhood memory from growing up in a Swedish-American household. This should be served with boiled red potatoes, pickled beets, and lingonberries.
Provided by IngridH
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, salt and pepper in a bowl.
- Toss beef cubes in the flour mixture to coat.
- In a large dutch oven, cook the butter until just starting to brown.
- Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
- Add the bay leaves and allspice.
- Boil the water in a separate pan, then pour over the meat.
- Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
- When meat is tender, remove to a serving dish.
Nutrition Facts : Calories 467.8, Fat 30.9, SaturatedFat 12.8, Cholesterol 112, Sodium 910.6, Carbohydrate 25.2, Fiber 6.4, Sugar 2.3, Protein 28.7
SWEDISH SAILOR'S BEEF STEW
Provided by Clifford A. Wright
Categories Soup/Stew Beer Beef Onion Potato Stew Dinner Fall Winter Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
- 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.
SPANISH BEEF STEW
Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.
Provided by Bibi
Categories Beef Stew
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
- Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
- Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
- Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
- Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
- Remove bay leaves and serve warm.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g
HEARTY SPANISH BEEF STEW
I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.
Provided by thedailygourmet
Categories Beef Stew
Time 2h30m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
- Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
- Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
- Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
- Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 12.2 g, Cholesterol 67.4 mg, Fat 17.6 g, Fiber 2.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 741.6 mg, Sugar 4.5 g
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