What sets this apart from ordinary lapskaus?

Here the raw meat and potatoes are browned separately before boiling, which gives a darker, more roasted flavour.

How much water should be added?

Only enough boiling water to just barely cover the ingredients in the pot.

Beef à la lapskaus (Norwegian beef and potato hash)

Name: Beef à la lapskaus (Norwegian beef and potato hash)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 0.5 kg trimmed meat (diced); 5 dl potatoes (½ litre, diced); 50 g butter or fat; 1 pcs onion (small, sliced); 0.5 tsp pepper; 2 tsp salt; water (boiling, just enough to barely cover)

Beef à la lapskaus (1900 edition, pp. 158–159): raw diced meat and potatoes browned separately in butter with sliced onion, pepper and salt, gathered in a pot with boiling water and simmered tender, covered, for 1–1½ hours.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 158 (falt i det fri)

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About the dish

En brunet variant av lapskaus fra «Kogebog for skole og hjem» (1900), der kjøtt og poteter brunes hver for seg før de trekkes møre. Fremgangsmåten fortsetter fra side 158 til øverst på side 159.

How to make it

1
Cut up
Cut the raw meat into cubes, and the potatoes likewise.
2
Brown separately
Brown the meat and potatoes separately in the butter. Add the sliced onion, pepper and salt.
3
Simmer until tender
Combine everything in a pot, pour in boiling water until it barely covers, and simmer, covered, for about 1–1½ hours.

Changes from the original

Mengder er omregnet til metrisk (½ l poteter angitt som 5 dl, theske til ts). Fremgangsmåten er modernisert. Ingen priser er tatt med.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

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Frequently asked questions

What sets this apart from ordinary lapskaus?: Here the raw meat and potatoes are browned separately before boiling, which gives a darker, more roasted flavour.
How much water should be added?: Only enough boiling water to just barely cover the ingredients in the pot.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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