is a Norwegian traditional stew I have been crawing lately. It don’t remember when I ate it last.

I have been thinking about my mom and our life at home and her cooking. I think of all I learnt naturelly growing up without even knowing she was a professional Chef for long. Food was naturally such a great part of everyday life.

This fall of 2020 it is one year since my mom stopped eating and take in nutrition. Her body starting to close down on this life. Nothing could have felt more against anything natural since she was so much identified with food.

To me food and meals were always more than just nutrition and necessary daily chores. It was love and care for family. I think it is because that is what I saw from my mother and even other women her generation and older.

Why do I want Lapskaus thinking about these things? It is just so Norwegian to me and it was just such a comforting dish. Also it was a way of not wasting anything. It was a great meal made out of seemingly nothing.

Growing up in Norway we always made this from leftovers. It could be leftovers from sunday dinner on mondays or leftovers from many dinners during the week. So it did not always have the same ingredients. But it would always be a creamy, comforting stew consisting of potatoes, vegetables, some kind of meet, sausage or whatever leftovers. And it would be in a sauce, maybe also leftover.

Living alone and always mealprepping I don’t have leftovers. I use and make everything to not waste anything at all always.

I started to look at my mothers recipes and realized 😂 Lapskaus doesn’t have to be made from leftovers, but from fresh ingredients haha! As always her recipes are for 350 people. Her ingredients 25 kg meat, 15 kg bacon, 20 kg carrots, 10 kg rutabaga, 20 kg cabbage, 3 kg onions, 3 kg celery, 60 kg potatoes. The price per person back in 1957 the year her recipe is made 1, 34 NOK. This is from fresh ingredients only.

I made an attempt to recreate this comfort food yesterday. It came out great, however I still think it is even better made from leftovers😊. I didn’t make 350 portions, but four! So I have some ready in my freezer for later.



  • 4 servings
  • 800 g beef of high back or shoulder, without bones
  • 250 g pork
  • 2 tablespoons butter, for frying
  • 10 dl water
  • 1 bouillon cube
  • 800 g diced potato
  • 3 carrots in cubes
  • 150 g turnip
  • 150 g parsley root
  • 1 yellow onion
  • 1 red onion
  • 2 celery stalks
  • 1 tsp salt
  • 0.5 tsp coarsely ground pepper
  • 2 tablespoons flour


Cut meat into cubes and brown it several times in a hot frying pan with butter. Put the meat in a saucepan and pour on water and bouillon cubes. Bring to the boil and lower the temperature slightly, the meat should just simmer. Let the meat simmer until it is tender, approx. 2 hours.

Peel the potatoes and vegetables, and cut them into cubes. Put the dices in a medium saucepan with some butter and stirfry for a minute. Chop the onions and sweat them. Fry the pork/bacon. Add the flour and stir.

As the meat has been simmering for about 1 1/2 hour add the vegetables, the pork, the onions and all to the simmering pot.

Bring to the boil and simmer on medium heat until the vegetables are well tender. Stir as little as possible so that the stew does not get mushy, but make sure it does not scorch at the bottom. Season with salt and pepper.

Serve with wholemeal bread or flatbread.

You can freeze portions in plastic containers to have many meals for comfort during the coming months.

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