Viking Stew

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Total Time
1hr
Prep
15 mins
Cook
45 mins

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.

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Ingredients

Nutrition

Directions

  1. Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
  2. Add paprika powder and then the chopped onion.
  3. 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.
  4. Add warm milk and bake it all until it thickens.
  5. Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
  6. 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.
  7. 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.
  8. 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.
  9. Finally, stir in whiskey.