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Recipe: Lapskaus
November 25, 2008
Lapskaus is usually made with leftovers and can be made from most types of meat.
Below are two variations: Lys and Brun Lapskaus.
Brun Lapskaus (brown Lapskaus)
Fry inch-cubes of beef in a frying pan with butter. Drizzle on some flour.
Then add chopped Onion, Carrots and Celery in bite-sized pieces,
Tomato Puree, Salt, Pepper, dried Thyme and a stock cube.
Let this boil for 40 minutes.
Add Potatoes, peeled and cubed, and boil for a further 25 minutes.
Lys Lapskaus (light Lapskaus)
Boil a joint of pork for a few hours until the meat falls of the bone.
Cut the meat into cubes and put back in the water.
Add Potatoes, Carrots, Leek and Swede (and/or whatever vegetables you might have).
Keep boiling until all is nice and tender.
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