LAPSKAUS (Norwegian Stew)

Carol Pease edited and combined two unattributed recipes from the Kitchen Secrets of the Daughters of Norway

  • 1 1/2 pounds lean beef, cubed
  • 1 1/2 pounds lean lamb, cubed
  • 1/2 pound pork, cubed
  • 4 cups cubed potatoes (ca. 8 potatoes)
  • 1 large onion
  • 1/2 tsp. ground pepper
  • salt to taste
  • optional: 1/4 tsp. nutmeg
  • optional: 2 bay leaves
  • 2 Tbsp. oil
  • water to cover*
Lapskaus (Norwegian Stew)
  1. Brown meat lightly in oil.
  2. Add water* to cover and boil about 30 minutes.
  3. Add seasonings and vegetables.
  4. Simmer** another half hour or until the meat is tender.
  1. Serves 8– 12 people.
  2. Serve with side salad.
  3. Notea: There are many variations on this with different meats combinations used, such as veal replacing the lamb, as well as equal parts of all meats. So if you don't have one ingredient or enough of another, know this will still turn out well.
  4. *In place of some of the water, I suggest you add some wine. Also, adding a few cloves of garlic in the boiling phase adds to the taste. Although the recipe calls for bay leaves being added in step 3, try to add it in step 2 when boiling so it has more time to flavor the stew.
  5. **Cover at this stage for 20-25 minutes until vegetables are softened, and then uncover and let juices form a thickened gravy.