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    You are in: Home / Recipes / Viking Stew Recipe
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    Viking Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Chef #1083824's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
    2. 2
      Add paprika powder and then the chopped onion.
    3. 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. 4
      Add warm milk and bake it all until it thickens.
    5. 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. 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. 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. 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. 9
      Finally, stir in whiskey.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on June 15, 2010

      55

    • on April 12, 2009

      55

      Very good. The whiskey is a must...it adds a nice depth of flavor. We served over Classic Roast Potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2009

      55

      Absolutely Awesome!!! Followed to the letter, you MUST add the Scotch, the difference is amazing

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Viking Stew

    Serving Size: 1 (202 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 435.1
     
    Calories from Fat 281
    64%
    Total Fat 31.2 g
    48%
    Saturated Fat 17.7 g
    88%
    Cholesterol 154.6 mg
    51%
    Sodium 211.8 mg
    8%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.4 g
    5%
    Protein 27.2 g
    54%

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