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Lapskaus

Lapskaus is a traditional Norwegian recipe for a classic meat and root vegetable stew that seems to a have been a ship-board staple during the 19th century and etymologically gave rise to Welsh 'lobscows'. The full recipe is presented here and I hope you enjoy this classic Norwegian dish of: Lapskaus.

prep time

20 minutes

cook time

130 minutes

Total Time:

150 minutes

Serves:

6

Rating:

Tags : Wild FoodBeef RecipesVegetable RecipesNorway Recipes

This is the original Norwegian fore-runner of the dish that became known in Wales as Lobscows. It seems that during the 19th century the common ship-board stew of salted meat, potatoes and root vegetables was known by the Norwegian name of lapskaus and this must have been made in the major North Walian ports (it must be remembered that North Wales was the world centre for copper and slate at the time). From there the name came into common parlance throughout North Wales and now lobscows is considered a typical Welsh Dish.

Here, however, I present the recipe for the Norwegian original.

Ingredients:

500g stewing beef, cubed
1 large onion, chopped
1/4 swede (rutabaga), peeled and roughly cubed
500g potatoes, peeled and cubed
450g carrots, peeled and cubed
2 green bell peppers, chopped
2 garlic cloves, finely chopped
80g of pearl barley (or lentils)
1/2 cabbage, shredded
400g wild mushrooms (if available), sliced
salt to taste
lots of freshly-ground black pepper
butter to fry

Method:

Melt the butter in a large pan and fry the onion and garlic until just coloured then add the meat and the mushrooms (if using) and fry until the beef has browned all over. Stir-in the barley and 3/4 of all the remaining ingredients. Add enough water to cover then bring to a boil. Reduce to a simmer, cover and cook, gently for 90 minutes.

Now add all the remaining ingredients, season then return to a simmer and cook, covered, for an additional half an hour. Season with more black pepper and serve ladled into bowls.