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Okse

5 recipes · Kjøtt

5 okse recipes from the “Big Cookbook,” in the kjøtt category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Beef Stroganoff

    Beef Stroganoff after Henriette Schønberg Erken: tender beef strips with onion, tomato purée, lemon and cream. Served very hot. From 1949.

  • Steak, chateaubriand and tournedos

    Steak, chateaubriand and tournedos after Henriette Schønberg Erken: how tender beef is cut, beaten and fried neatly. From the Big Cookbook, 1949.

  • English roast beef

    English roast beef after Henriette Schønberg Erken: beef tenderloin roasted in a very hot oven for about one hour and served with the pan juices. From the Big Cookbook, 1949.

  • Entrecôtes à la grand chef

    Entrecôtes à la grand chef after Erken: sirloin, ox tongue and goose liver with truffles and Madeira sauce, served with peas and root vegetables. From the Big Cookbook, 1949.

  • Roast beef with mushrooms

    Roast beef with mushrooms after Henriette Schønberg Erken: hung and salted beef roasted 20 to 25 minutes per kg and served with the pan juices. From 1949.