A lovely hearty casserole dish found on dinmat.no
Treat yourself to this delicious warming beef casserole,
perfect for those cold winter evenings.
Tag Archives: Gryteretter
Traditional Norwegian ‘Sosekjøtt’ / Tradisjonelt Sosekjøtt
A traditional Norwegian dish found in “Norske Klassikere”,
(Norwegian Classics) an e-booklet published by rema.no
‘Sosekjøtt’ is traditional fare from Western Norway so keep the accessories classic with boiled potatoes, stewed cabbage or peas and cranberry jam. Simply explained, it’s meat that is first browned and then slowly boiled in its own broth to form a sauce flavored with onions, garlic, ground cloves and bay leaves.
Norwegian Casserole with Lightly Salted Pork / Gryte med Lettsaltet Flesk
A classic casserole dish found in “Gryteretter” (Casseroles)published by Hjemmets Kokebokklubb in 1979
In the old days before refrigerator and freezers became common, there were four ways one could get meat and fish and keep for a long time. Smoking, drying, curing and salting. When salting, meat and fish were put in strong salt brine in barrels and when used it had to be rinsed in to remove most of the salty taste.
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.
Swedish Cabbage Casserole / Svensk Kålgryta
A classic Swedish dinner recipe found on godmat.org
A real autumn dish that is both cheap and easy to prepare. Very simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time, shape the minced meat into small meatballs.
Simple Fish Casserole / Enkel Fiskegryte
Fish casserole variations found in
Cappelens Kokebok published in 1995
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
Winter Stew / Vintergryte
A filling stew found in “Lammekjøtt” (Lamb)
published by Hjemmets Kokebokklubb in 1981
Root vegetables, cabbage, onion and lamb and hot spices. With rice as an accessory, this becomes a vitamin bomb when you need it most.
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.
One Pot Creamy Chicken and Rice / Kremaktig Kylling og Ris Tilberedt i en Gryte
A camp fire one pot dinner recipe found on I heart Naptime
Easy healthy dinner recipe made with simple real
ingredients in just one pot.
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.
Veal Stew with Oranges / Kalvegryde med Appelsin
A dinner recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982
It’s not very often you see Scandinavian dinner recipes using fruit to the to the extent that Mona Giersing is using here. It almost gives this veal stew a touch of the Caribbean and that certainly works for me – Ted
English Casserole / Engelsk Gryte
A quick dinner recipe found in “Mat for Travle” (Food for
Busy People) published Hjemmets Kokebokklubb in 1982
I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted
Flensburg Stew / Flensburg Gryde
A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982 
Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.
