Forest Stew / Skogsgryte

A recipe from Opplysningskontoret for egg og kjøtt (The Norwegian Information Office for Egg and Meat) Photo: Mari Svenningsen found on

traditional badge2This is an old hit, a rich stew with lots of flavour. A perfect dinner that you can prepare the day before and just heat up the next.

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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