Best 2 Viking Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Embark on a Culinary Journey to the Viking Age with Viking Stew: A Feast of Hearty and Flavorful Recipes**

In the heart of ancient Scandinavia, a legacy of culinary prowess lives on through Viking stew, a robust and savory dish that embodies the spirit of adventure and nourishment. As you explore the recipes in this article, you'll discover a symphony of flavors that transport you to the rugged landscapes and communal feasts of the Vikings. From the classic Viking stew brimming with tender meats, root vegetables, and earthy spices to the vegan and vegetarian variations that celebrate the bounty of plant-based ingredients, each recipe pays homage to the Vikings' deep connection to nature and their reverence for hearty, wholesome meals. Whether you're a seasoned cook or a novice in the kitchen, these recipes ignite the flame of culinary creativity, inviting you to recreate the flavors of Viking feasts in the comfort of your own home.

Here are our top 2 tried and tested recipes!

VIKING STEW



Viking Stew image

From Denmark ("Viking gryde") This stew was created by chef Dix in 1961, at restaurant "Viking Bøfhus" (Viking Steakhouse) in Århus, Denmark. The restaurant no longer exists, but the stew remains a classic among those who ever tried it. I found the recipe at http://www.wayne.dk and it seems (tastes) authentic. I took the liberty of translating it into English and modify it into 1) a smaller portion and 2) US/English measures. Don't be affraid of the whisky, however if you prefer or don't have it on hand, omit it. I don't really think there's a good alternative to tenderloin since the juiciness and tenderness of the meat is very important. Serve with oven roasted potatoes or rice, and garlic bread.

Provided by lars.randa

Categories     Stew

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (1 lb) pork tenderloin
2 cups milk
1 cup heavy cream
4 ounces butter (plus additional for frying)
1/3 cup all-purpose flour
2 -3 garlic cloves, minced
1 large yellow onion, chopped
5 teaspoons Madras curry powder
3 teaspoons sweet Hungarian paprika
2 tablespoons tomato paste
2 tablespoons whiskey (Use a neutral, non-peaty blend such as J&B or JW) (optional)
salt & freshly ground black pepper, to taste

Steps:

  • Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
  • Add paprika powder and then the chopped onion.
  • When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
  • Add warm milk and bake it all until it thickens.
  • Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
  • Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
  • In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
  • Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
  • Finally, stir in whiskey.

Nutrition Facts : Calories 435.1, Fat 31.2, SaturatedFat 17.7, Cholesterol 154.6, Sodium 211.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.5, Protein 27.2

VIKING CHIKEN STEW - MY TAKE



Viking Chiken Stew - My Take image

I read the chicken Stew recipe in The Viking Cookbook by Tom-Bloch-Nakkerud, I liked the ingredients, but it just seemed a bit simple, so I did it my way..I added some ingredients and used a technique I saw Guy Fieri use on TV to make and thicken the gravy.

Provided by Ohmikeghod

Categories     One Dish Meal

Time 22h

Yield 4 serving(s)

Number Of Ingredients 14

1 frying chicken, cut up
salt & pepper
1 teaspoon dry rub seasonings, mccormick turkey rub
1/2 teaspoon thyme
1/4 teaspoon oregano
1 onion
1 leek
2 carrots
1 swede (rutabaga)
4 slices bacon
2 tablespoons butter
2 tablespoons flour
1 (12 ounce) bottle beer or 1 (12 ounce) bottle ale
8 ounces mushrooms, thinly sliced

Steps:

  • Chop the onion into small bits.
  • Slice the leek into rings. Place in a bowl, Wash and drain.
  • Wash, then slice the carrot into 1/4" slices.
  • Peel the Swede. cut into 1" cubes.
  • Cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2" chunks).
  • Peheat oven to 350 degrees F.
  • Place chicken pieces into roasting pan. Sprinkle turkey rub on both sides of each piece.
  • Bake chicken for 45 minutes, until the skin id browned.
  • Meanwhile --
  • In a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. Remove bacon bits and reserve.
  • Raise the temperature to medium, and caramelize onions until they are just turning yellow.
  • Use a bit of salt and pepper on the onion mixture. Add in the Thyme. Stir until the sices are spread out.
  • Add the leek. keep stirring until the leek is soft.
  • Add in the carrots and Swede. A bit more salt & Pepper, and keep stirring,,,.
  • DING! (A Sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
  • The baking dish has chicken drippings in it. Remove the chicken and reserve. Add chicken drippings to the onion mixture. Don't clean the baking dish now, since you'll be using it shortly.
  • Add the butter to the vegetable mixture. stir until it's all melted.
  • Sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. Add back the reserved bacon bits now.
  • De-glaze the pan with half the ale. Stir a bit to ensure that the flour hasn't made lumps.
  • Add in the rest of the ale. heat until the mixture starts boiling.
  • Turn off heat and pour vegetables into the baking pan.
  • Take the chicken pieces and place them into the vegetables. Top with the mushrooms.
  • Place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees F.
  • Serve. Enjoy. Don't forget to turn off the oven like I do.

Nutrition Facts : Calories 786.7, Fat 51.2, SaturatedFat 17.1, Cholesterol 203.2, Sodium 442.8, Carbohydrate 24.9, Fiber 4.7, Sugar 9.8, Protein 50.1

Tips:

  • Use a variety of root vegetables, such as carrots, potatoes, and turnips, to add flavor and texture to the stew.
  • For a richer flavor, brown the meat before adding it to the stew.
  • Add a splash of red wine or ale to the stew for a deeper flavor.
  • Season the stew with salt, pepper, and herbs, such as thyme and rosemary.
  • Simmer the stew for at least 1 hour, or until the meat is tender and the vegetables are cooked through.
  • Serve the stew with a side of crusty bread or mashed potatoes.

Conclusion:

Viking stew is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a variety of root vegetables, meat, and spices, and it is simmered until the meat is tender and the vegetables are cooked through. Viking stew is a delicious and satisfying meal that is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #danish     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #pork     #scandinavian     #european     #crock-pot-slow-cooker     #dietary     #one-dish-meal     #low-sodium     #seasonal     #comfort-food     #low-carb     #low-in-something     #meat     #pork-loins     #taste-mood     #equipment     #presentation     #served-hot

Related Topics