Beef à la lapskaus (Erken's richer take on lapskaus, a traditional Norwegian meat-and-potato stew): 1 kg of trimmed meat and about 700 g of diced potatoes are browned separately in butter with onion, pepper, and salt, then cooked together, covered, in boiling water for 1–1 1/2 hours.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 184 (falt i det fri)
Erken's variant of lapskaus in which the meat and potatoes are browned separately before they simmer together — a richer version than the everyday lapskaus.
Cut up
Cut the raw meat into small cubes, and cut the potatoes the same way.
Brown
Brown the meat and potatoes separately in the butter. Add the sliced onion, pepper, and salt.
Cook together
Combine everything in a pot and pour in boiling water, just enough to cover.
Simmer
Let the dish simmer, covered, for about 1–1 1/2 hours, until the meat is tender and the dish has thickened.
"1 l. potatoes" is estimated at about 700 g of potatoes, and "butter or fat" is given as butter. Measures are modernized (teaspoon → tsp). The method is split into steps and the language modernized.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Smør
Løk
Product data and prices via Kassalapp. Prices are updated daily and may vary.
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