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Reindeer Lapskaus (Reindeer Stew)

A lapskaus stew where reindeer meat and potatoes are browned separately in butter, simmered until tender in game stock, and finished with soured cream; served with cucumber. Lapskaus is a traditional Norwegian meat-and-potato stew.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 306 (falt i det fri)

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About the dish

An everyday game dish where leftover reindeer meat and potatoes are browned and cooked together into a smooth lapskaus stew. Cucumber is served alongside.

How to make it

  1. 1

    Brown the meat

    Cut the meat into small cubes, sprinkle with a little salt and pepper, and brown it in a little of the butter in a pan. Transfer it to a pot.

  2. 2

    Brown the potatoes

    Treat the cut-up potatoes the same way in the rest of the butter and add them to the pot.

  3. 3

    Cook

    Pour in the boiling stock and let everything cook until tender and thickened.

  4. 4

    The cream

    Let the soured cream cook in for the last quarter hour. Season to taste with salt and pepper and serve with cut-up cucumber.

Changes from the original

"1 deep plateful" is estimated at about 500 g meat and 1 liter of potatoes at about 800 g. Soured cream is given as farm sour cream/cultured cream. Measures are rendered in dl and grams.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 306) → Modernisert~83% av teksten endretfjernetlagt til
500 g reinsdyrkjøtt (oppskåret, ca. 1 dyp tallerkenfuld opskaaret dyrekjøt 1 l. tallerkenfull). 800 g poteter 80 gr. smør (ca. 1 1/2 del. dyrekraft liter, skrelt og oppskåret). 80 g smør. 1,5 dl viltkraft (kokende). 1 del. dl seterrømme (eller sur fløte fløte). salt (etter smak). pepper (etter smak). 1 liten agurk. Kjøttet skjæres stk agurk (liten, til servering). Skjær kjøttet i smaa små terninger, strøes med strø over litt salt og pepper; stekes paa pande pepper og brun det i litt av smørret; heldes op smøret på panne. Hell det over i gryte. De opskaarne poteter behandles paa en gryte.. Behandle de oppskårne potetene på samme maate, måte i resten av smøret og legg dem i gryten.. Hell på den kokende kraft heldes paa, koker, til kraften og la alt koke til det er mørt og jevner sig. Fløten koker seg.. La den sure fløten koke med det sidste kvarter. siste kvarteret. Smak til med salt og pepper og server med oppskåret agurk.

Note til Modernisert

«1 dyp tallerkenfull» er anslått til ca. 500 g kjøtt og 1 liter poteter til ca. 800 g. Sur fløte er angitt som seterrømme/kulturfløte. Mål er gjengitt i dl og gram.

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Frequently asked questions

What meat and main ingredients are used?
The recipe uses a deep plateful of cut-up reindeer meat (game meat), 1 liter of potatoes, 80 g butter, 1 1/2 dl game stock, 1 dl soured cream, salt, pepper, and a small cucumber.
How do you make the lapskaus?
The meat is cut into small cubes, sprinkled with a little salt and pepper, and fried in a pan in a little of the butter, then transferred to a pot. The cut-up potatoes are treated the same way. The boiling stock is poured in, and everything cooks until tender and thickened. The cream is cooked in for the last quarter hour.
How long does the dish take, and how many does it feed?
The dish is counted at about 60 minutes total and is intended for 4 servings. The cream is added for the last 15 minutes of cooking.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 306, in the chapter on poultry and game.

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