A recipe from Opplysningskontoret for egg og kjøtt (The Norwegian Information Office for Egg and Meat) Photo: Mari Svenningsen found on dinmat.no
Norwegians living on the countryside have made variations of this stew for several hundred years. During hunting season the beef was often replaced with moose or other big game. Mushrooms from the woods around the farm and homemade jellies or berry syrups give this dish its distinctive flavour.
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