Best 3 Norwegian Labscouse Recipes
**Discover the Hearty Norwegian Classic: Labskovs**
Embark on a culinary journey to Norway with Labskovs, a traditional dish that embodies the country's rich maritime history. This hearty and flavorful stew is a symphony of flavors, textures, and colors, featuring succulent beef, tender vegetables, and the tangy zest of pickled beets. Served with a dollop of sour cream, this Norwegian treasure promises a satisfying and authentic dining experience. Our comprehensive guide presents two variations of Labskovs: the classic and the vegetarian version. Whether you're a meat lover or prefer a meatless option, we've got you covered. Get ready to tantalize your taste buds with this Norwegian gem!
LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS
Make and share this Lobscouse (Sailor's Beef Stew) - Skipper Labskovs recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat and cook onions in the butter, stirring occasionally.
- Add stock, beer, bay leaves, salt and pepper.
- Cover and simmer for 20 minutes.
- Add potatoes and continue to simmer for 2 hours.
- Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato.
- Serve in bowl with 1 tablespoon butter on top.
- Sprinkle with onion tops.
Nutrition Facts : Calories 1078.4, Fat 88.7, SaturatedFat 38.5, Cholesterol 132.7, Sodium 950.8, Carbohydrate 46.6, Fiber 5.6, Sugar 4, Protein 16.2
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.
NORWEGIAN LABSCOUSE
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
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!
Tips:
- Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you stay organized and prevent any scrambling later on.
- Use high-quality ingredients: The better the quality of your ingredients, the better your labskaus will taste. Use fresh vegetables, high-quality beef, and flavorful spices.
- Don't overcook the beef: The beef in labskaus should be tender, but not overcooked. Overcooked beef will be tough and chewy.
- Cook the vegetables until they are tender: The vegetables in labskaus should be tender, but not mushy. Overcooked vegetables will lose their flavor and texture.
- Season the labskaus to taste: Labskaus should be flavorful, but not too salty or spicy. Season it to taste with salt, pepper, and other spices.
- Serve labskaus with your favorite toppings: Labskaus is traditionally served with pickled beets, gherkins, and a fried egg. You can also serve it with other toppings, such as mashed potatoes, sauerkraut, or lingonberries.
Conclusion:
Labskaus is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can make a delicious labskaus that your family and friends will love.
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