Norwegian Beef Stew

A classic Norwegian stew recipe found in “Gryteretter” (Stews)
published by Hjemmets Kokebokklubb in 1979
Beef Stew

4 servings
Preparation: About 20 min.
Cooking time: 8-10 min.
Can not be frozen.

About. ½ kg [1 lb] of beef tenderloin
2 lemons
2 large onions
2-3 tablespoons butter / margarine
Salt and pepper
250 g [9 oz] mushrooms
1½ dl [0,3 pt] white wine
About 2 dl [0,4 pt] sour cream, 35%


[1] Cut the meat into slices and rub them with coarse black pepper and the juice of 1 lemon. Cut the cleaned onion in the rings. Clean the mushrooms, cut them into slices and drizzle with lemon juice.

[2] Cut the meat into pieces, brown them quickly in 1-1½ tablespoons butter or margarine over strong heat and place them in a thick bottomed saucepan. Sprinkle with salt.

[3] Brown onion rings and mushrooms in butter, add spices, then mix everything with the meat. Pour wine, lemon juice and finely chopped lemon peel into the frying pan and bring to a boil. Let it boil for a few minutes to soak ut the juices and tastes from the frying, then poor it into the saucepan. Add sour cream and sprinkle with  coarsely ground pepper over.

[4] Serve the stew with white bread or rice and a light salad.