VIKING STEW
From Denmark ("Viking gryde") This stew was created by chef Dix in 1961, at restaurant "Viking Bøfhus" (Viking Steakhouse) in Århus, Denmark. The restaurant no longer exists, but the stew remains a classic among those who ever tried it. I found the recipe at http://www.wayne.dk and it seems (tastes) authentic. I took the liberty of translating it into English and modify it into 1) a smaller portion and 2) US/English measures. Don't be affraid of the whisky, however if you prefer or don't have it on hand, omit it. I don't really think there's a good alternative to tenderloin since the juiciness and tenderness of the meat is very important. Serve with oven roasted potatoes or rice, and garlic bread.
Provided by lars.randa
Categories Stew
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
- Add paprika powder and then the chopped onion.
- When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
- Add warm milk and bake it all until it thickens.
- Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
- Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
- In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
- Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
- Finally, stir in whiskey.
Nutrition Facts : Calories 435.1, Fat 31.2, SaturatedFat 17.7, Cholesterol 154.6, Sodium 211.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.5, Protein 27.2
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Olga Maxwell
[email protected]This stew is a bit bland for my taste. I would add more spices next time.
Jenish Adhikari
[email protected]I'm not a very experienced cook, but this recipe was easy to follow. I was really happy with the results.
Inana Rejoice
[email protected]I made this stew for my friends, and they all raved about it. They said it was the best stew they had ever had.
crazy vids
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Abrar mirza Abrar mirza
[email protected]I'm not a big fan of stews, but this one was really good. The flavors were well-balanced, and the meat was very tender.
MCrack O'chungus
[email protected]This stew is perfect for a crowd. I made it for a party, and everyone loved it.
Sirjana Shrestha
[email protected]I love the fact that this recipe uses simple ingredients. I always have everything I need on hand to make it.
Aung Pyae Sone
[email protected]This stew is a bit time-consuming to make, but it's worth the effort. The flavors are amazing, and it's a really special dish.
J Cooks
[email protected]I made this stew in my slow cooker, and it turned out great. It was so easy to make, and I loved that I could just set it and forget it.
Andrew Aston
[email protected]This recipe is a great way to use up leftover vegetables. I always have a lot of odds and ends in my fridge, and this stew is a great way to use them up.
Alom Badsha
[email protected]I wasn't sure about the combination of ingredients in this stew, but I was pleasantly surprised. It was really tasty!
DeejayDexx Kenya
[email protected]This stew is perfect for a cold winter night. It's warming and comforting, and it always hits the spot.
Midnight Marri
[email protected]I love the simplicity of this recipe. It's easy to make, and the results are always delicious.
Rawan Al_Shabatat
[email protected]This recipe is a keeper! I made it for a potluck, and it was the first dish to disappear.
ICC COMMUNICTION
[email protected]I've made this stew several times now, and it's always a hit. My family loves the hearty flavor and the tender vegetables.
Sanjeev Anugumatla
[email protected]This Viking stew was absolutely delicious! The flavors were rich and complex, and the meat was fall-apart tender. I followed the recipe exactly, and it turned out perfectly.