Traditional Norwegian Castle Roast

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

Traditional Norwegian Castle Roast

Castle Roast is also called Manor House Roast – a nice old 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.

8 servings

1 kg [2,2 lb] of boneless beef, for example sirloin
1 tablespoon butter or margarine
1 teaspoon salt
1/8 tsp pepper
6 white peppercorns
1 bay leaf
1 onions in slices
4-6 anchovy fillets
1 tablespoon red wine vinegar
2-3 dl [0,4 – 0,6 pt] water


6 dl [1,2 pt] drippings + a bouillon cube if needed
4 tablespoons flour + 1 dl [0,2 pt] water
1 dl [0,2 pt] cream
Salt, freshly ground pepper


[1] Brown the butter in a cast iron pot. Put the meat in and brown it slowly on all sides until it has a nice color. Season with salt and pepper on all sides. Pour in 1 dl water next to the meat. Add the rest of the spice, onions, anchovy fillets and wine vinegar.

[2] Braise the roast under lid on low heat until tender. Approximate cooking time is 1 1/2 hour. Turn the roast once and, if necessary, add a little more water.

[3] Test the roast with a steel needle – the meat must be soft and the meat juice clear and transparent when the rost is finished. You can also insert a thermometer towards the end of the cooking time. The temperature should be 75° C / 165° F  in the center of the cooked meat. Take up the roast and put it on a cutting board. Leave it for 10-15 minutes wrapped in aluminum foil before cutting it into slices.

Sauce: Sieve the drippings from the pot into a saucepan and measure it. Add water and a crumbled bouillon cube to the dripping if needed to make a total of 6 dl / 0,2 pt. Stir the flour into cold water for the thickening. Pour it in a thin jet into the saucepan while stirring. Cook the sauce for 5 min. Stir it occasionally. Add cream. Season the sauce with salt, pepper and  anchovy broth to taste.