Traditional Norwegian Beef and Beans / Kjøtt og Bønner

A traditional Norwegian dinner recipe found on 
alleoppskrifter.no
Traditional Norwegian Beef and Beans / Kjøtt og Bønner

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

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

A canapé recipe found on BBCgoodfood
Salt Beef on Rye Bread with Mustard Sauce / Salt Oksekjøtt på Rugbrød med Sennepssaus

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

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Karjalan Paisti – Karelian Hot Pot / Karelsk Gryterett

A classic Finish dinner recipe found on
what was then called
 
about.co.uk
Karjalan Paisti - Karelian Hot Pot / Karelsk Gryterett

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.

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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

Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus

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Gunpowder Steaks / Kruttbiff

A spicy steak recipe found on joker.no
Gunpowder Steaks / Kruttbiff

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.

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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 Meat and Spinach Stew / Vestafrikanske Kjøtt- og Spinatstuing

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.

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September Casserole / Septembergryte

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

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.

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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

Steak with Mushroom Sauce / Biff med Soppsaus

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

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Beef Rydberg / Biff Rydberg

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

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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

Winking smile

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Gosht Takhari – Indian Beef Curry / Indisk Karrirett med Oksekjøtt

A classic North Indian curry found in “The love of Cooking”
by Sonia Allison published in 1972

Gosht Takhari – Indian Beef Curry / Indisk Karrirett med Oksekjøtt

Chicken karahi, also known as gosht takhahi (when prepared with beef instead of chicken) is a Pakistani and North Indian dish noted for its spicy taste. The Pakistani version does not have capsicum or onions whereas the North Indian version often uses capsicum. The dish is prepared in a karahi (wok). It can take between 30 to 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one the hallmarks of what Indian or Pakistani cuisine is.

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Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

A Juicy steak sandwich recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book –
Beef Classic and Modern) published by
the Norwegian Information Office for Meat

Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

Chiabatta eller Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.

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Traditional Norwegian Castle Roast / Slottsstek

A recipe for a classic Norwegian Sunday dinner found in
“Cappelens Kokebok” (Cappelen’s cook Book) published in 1995

Traditional Norwegian Castle Roast / Slottsstek

Castle Roast is also called Manor House Roast – a nice old Norwegian recipe. The roast is served hot with sauce, boiled potatoes, vegetables
and cranberry jam or rowanberry jelly. A tasty spicy roast
when you want to do some extra out of a Sunday dinner.

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Steaks with Brie / Biff med Brie

En fancy lunch recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book – Beef Classic and Modern) published by the Norwegian Information Office for MeatSteaks with Brie / Biff med Brie

Beef can be so much more than just a steak. Try a new twist! Roasted pine nuts, semi-melted brie and red currant jelly give this dish a mild and aromatic taste.

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Liver with Apples and Bacon / Lever med Epler og Bacon

A dinner recipe found in “Gode, Gamle Oppskrifter” (Good,
Old-fashiond Recipes) in the “Ingrids Beste” (Ingrid’s Best) series published by Gyldendal in 1991

Liver with Apples and Bacon / Lever med Epler og Bacon

Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.

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Steak and Eggs with Beer and Molasses / Biff og Egg med Pils og Mørk Sirup

A classic Irish breakfast recipe found on irishcentral.com
Steak and Eggs with Beer and Molasses / Biff og Egg med Pils og Mørk Sirup

Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening.

Ingredients

Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others.

Variations

Variations include steak and egg sandwiches, open sandwiches and steak and Eggs Benedict.  A version of steak and egg salad utilizes greens such as arugula, poached eggs and steak.  Vegetarian versions also exist, in which vegetables, such as cauliflower, squash and potatoes, are sliced into thick steaks and served with eggs.

In popular culture

Steak and eggs is the traditional NASA astronaut’s breakfast, first served to Alan Shepard before his flight on May 5, 1961.

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