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Fricco, Spanish Style

Fricco, Spanish style: beef in small pieces layered with potato slices, onion, butter, salt, pepper and 1 dl sour cream in a greased mold with a tight lid, cooked in a water bath about 2 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 184 (falt i det fri)

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About the dish

A "Spanish" stew-like mold steamed in a water bath - a typical early-1900s pot dish from Erken's meat chapter, where the ingredients are layered and slowly steep together.

How to make it

  1. 1

    Cut the meat

    Cut the meat into 1 cm thick slices and then into small squares.

  2. 2

    Prepare the potatoes

    Peel, wash and cut the raw potatoes into thin slices. Cut the onion finely.

  3. 3

    Layer in the mold

    Grease a mold with a tight-fitting lid. Layer potatoes, meat, finely cut onion, pepper, salt and small pats of butter.

  4. 4

    Pour over the cream

    Pour the sour cream over, and put the tight-fitting lid on the mold.

  5. 5

    Cook in a water bath

    Put the mold in a water bath and cook for about 2 hours. The water must boil steadily the whole time.

Changes from the original

Amounts have been converted to modern measures (del. = dl), and the onion amount is estimated at 2 onions since the original gives no amount. A water bath in the oven or on the stovetop has been specified. The language of the method has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 184) → 1949 (korrekturlest, s. 215)~85% av teksten endretfjernetlagt til
1 kg. oksekjøt oksekjøtt 12 poteter løk lØk pepper salt 100 gr. smør 1 del. sur fløte. Kjøttet Flesket skjæres op og legges i 1 cm. tykke skiver, varm panne eller gryte; i fettet brunes kjøttet, som igjen skjæres er skåret i smaa firkanter; små firkanter, samt den grovhakkede løk. Når dette har fått en pen brun farve, tilsettes krydderi, de raa avskrelte, opskårne tomater samt 1 del. vann; småtrekker under lokk 1½ time. Nu tilsettes de smått opskårne poteter skrælles, vaskes og skjæres i tynde skiver. En form med lok smørres, og i denne nedlægges lagvis poteter, kjøt, finskaarne løk, pepper, salt og smaa stykker smør; fløten heldes i. Tætsluttende lok lægges paa formen, som koker i varmtvandsbad resten av vannet; kokingen fortsettes til det har jevnet sig. Rør ofte i ca. 2 timer. Vandet maa stadig koke. gryten.

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Frequently asked questions

How long does the dish take?
About 2 hours in a water bath, with a total time of around 150 minutes including preparation. The water in the water bath must boil the whole time.
Which ingredients do I need?
1 kg beef, 12 potatoes, onion, pepper, salt, 100 g butter and 1 dl sour cream (sour cream/cultured cream).
How is the dish assembled?
The meat is cut into 1 cm thick slices and divided into small squares, the potatoes are peeled and cut into thin slices. In a greased mold with a tight lid, layer potatoes, meat, finely chopped onion, pepper, salt and pats of butter, and pour the cream over.
Where does the recipe come from?
It is taken from Henriette Schonberg Erken's Stor kokebok (1914), page 184.

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