LAPSKAUS

In Norway, the word "lapskaus" more often refers to a variation of beef stew often made with gravy, or in some cases other types of stew, more or less similar to the Liverpudlian scouse. When gravy is added, this dish is sometimes also called "brun lapskaus" (brown lapskaus). Another often encountered Norwegian variety is "lys lapskaus" (light lapskaus), which is a stew made with vegetables, pork meat or pork sausages, and a béchamel sauce. A third version is called "suppelapskaus" (soup Lapskaus), where the gravy has been substituted by a light beef stock. Because of the alleged prevalence of the various dishes in that area, a part of Eighth Avenue in Brooklyn, New York, once occupied by a Norwegian immigrant community, gained the name "Lapskaus Lane".
source : Wikipedia

This is tradisional food serve to celebreting Sankt-Hans or Midsummer in Northern Europa country. Simple stewing in big pot and serve to people who joint on the party. Usuall we have bornfire in the night, but still bright anyway in here.



The recipe I got from Matprat.no but I modified with added some spice

LAPSKAUS
BEEF STEWING WITH ROOT VEGGIES

Ingredients :
600 grm boundless beef, cut in chunk
2 tbsp margarine
6 potatoes, cut in small chunk
3 carrots, cut in small chunk
1 medium size swede, cut in small chunk
1 parsnip ( I skiped it )
1 liter beef stock
1 tsp salt
1 tsp fresh ground pepper
1 large onion, chopped
1 clove garlic ( opt )

Directions :
Melted margarine in the pot, fry the meat until brown.
Pour some stock and boiling until meat half done
Throw in all veggies, onion, garlic and pour rest of the stock.
Boiled them until beef and veggies are softened
Seasoning with salt and fresh ground pepper
Serve warm with bread and drizzle fresh ground pepper on the stew