Norwegian Beef and Beer Casserole / Okse- og Ølgryte

A lovely hearty casserole dish found on dinmat.no

Treat yourself to this delicious warming beef casserole,
perfect for those cold winter evenings.

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Norwegian Cured Beef / Gravet Kjøtt av Storfe

A Norvegian Christmas buffet classic found on matprat.no

Curing beef is simple and tastes delicious too! Here is a how you cure it. Perfect for evening snacks with a good mustard dressing and some pickles. And, of course, perfect for the Christmas buffet.

Norwegian Beef Stew / Oksegryte

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

Beef, onions and mushrooms simmered in white wine and sour cream. Classic Norwegian Sunday dinner.

Classic English Winter Stew / Klassisk Engelsk Vintergryte

A classic English dish found on Your Home Magazine

  Slow cooked beef stew with winter vegetables – the perfect winter warmer after long country strolls with family and friends.

Welsh Cawl / Walisisk Cawl

A recipe for the Welch national dish Cawl found at
was then called about.com

Cawl is the national dish of Wales. Welsh Cawl is a stew and made from bacon, Welsh lamb or beef, cabbage and leeks. Though more traditionally cheaper cuts of lamb are used, be warned Welsh recipes for Cawl vary from region to region and sometimes even season to season.There is no hard and fast rule.

Cawl can be eaten in one bowl, though often the broth will be served first followed by the meat and vegetables.

The flavors in Welsh Cawl do improve by keeping for a day or two, so don’t be afraid to make it in advance or save any leftovers for reheating.

Autumn Stew / Høstgryte

En middagsoppskrift funnet i “den Store Minikokeboken”
(The Big Mini Cookbook) A collection of recipe booklets
published by the Norwegian Information Office for Meat

Traditional Norwegian Beef and Beans / Kjøtt og Bønner

A traditional Norwegian dinner recipe found on 
alleoppskrifter.no

All Western countries have their own versions of meat and beans dishes. This is one of the Norwegian ones.

Salt Beef on Rye Bread with Mustard Sauce / Salt Oksekjøtt på Rugbrød med Sennepssaus

A canapé recipe found on BBCgoodfood

This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make

Karjalan Paisti – Karelian Hot Pot / Karelsk Gryterett

A classic Finish dinner recipe found on
what was then called about.co.uk

Karelian Hot Pot or Karjalan Paisti in Finnish is a traditional meat stew from the region of Karelia (now split between Finland and Russia). It’s commonly made with a combination of pork and beef but other proteins, like lamb, can be used. Finnish hot pot is typically seasoned with black peppercorns, allspice and bay leaves.

This Finnish stew is made in one large pot over low heat, once everything is chopped, it’s a real hands-off recipe. Serve Karelian Hot Pot as the Finns do, with mashed potatoes and cranberry or lingonberry preserves on the side.

Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus

A Thai recipe found in “Spesialiteter fra 30 Land”
(Specialities from 30 countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

Gunpowder Steaks / Kruttbiff

A spicy steak recipe found on joker.no

Strong experiences can sometimes be good and can serve as spices in everyday life. Here you have a healthy and tasty steak with beans and ruccula. Just the thing when you want to treat yourself to a good and healthy meal.

West African Meat and Spinach Stew / Vestafrikanske Kjøtt- og Spinatstuing

An African recipe found in “The Best of International Cooking”
published by Hamlyn in 1984

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.

September Casserole / Septembergryte

An autumn recipe found in “Den Store Mini Kokeboken”
(The Big Mini Cookbook) Published by the
Norwegian Information Office for Meat

Casseroles like this is quite typical for Norwegian workday dinners.
Quick, simple, filling and done in one saucepan. Particularly delicious
with the autumns fresh vegetables.

Steak with Mushroom Sauce / Biff med Soppsaus

A recipe for a tasteful lunch or dinner found in
“Lær Mer om Sopp” (Learn More about Mushrooms) 
published by BAMAgruppen in 1982

Steaks with mushroom sauce is served with deep fried potatoes
and leek in thin strips and a mixed salad.

Beef Rydberg / Biff Rydberg

A classic Swedish recipe found in “Det Gode Norske Kjøkken”
(The Good Norvegian Kitchen) utgitt av Gyldendal i 1981

Biff Rydberg is a Swedish distinguished and unmixed harsh. It is
said that the origin is at Hotell Rydberg at Gustav Adolfs
square in Stockholm.

And yes, If you are wondering how a classic Swedish dish ended
up in a book calles “The Good Norwegian Kitchen”,
well, so do I – Ted