VIKING STEW - VIKINGBØF

 VIKING-BØF / VIKING STEW

Not as my mother made it, but as she thought she made it!

The following ingredients are very much needed:

* 1 kilo tenderloin of porc

· oil and butter *

· one table spoon of curry (big one)

· 2 table spoons of paprika

· 1-2 cloves of garlic

· 1 large onion finely diced

· a little tomato ketchup

· one tin of concentrated tomato pure (40 g)

· 1 1⁄2 dl of water

· 2 – 2 1⁄2 dl of cream (13 %)

· 2 – 2 1⁄2 dl of double cream ( 35-40 %)

What to do....

· Remove sinews and fat from the meat and cut it into small

slices, which are then divided in two

Brown the meat in oil and a bit of butter

· The meat is then removed from the pot – and a bit more

butter is added

· Then curry is added. Warm it until it becomes somewhat

brown and it smokes a bit

· The meat must then be put back in the pot

· Paprika, sliced onion, pressed garlic, tomato ketchup,

tomato pure and water is added

· Add some of the 13 % cream

· The dish must then be on the stove until the meat is done –

approx. 1⁄2 hour

· Then the double cream is added

· Salt and pepper to taste ....

· To be served with nice French fries or oven baked potatoes.

Important: This dish becomes even better by resting for a day before

is eaten (up)!

Niels ( = chief VIKING – at least in Belgium).

• Small cocktail sausages ( 200 g ) and roasted mushrooms ( 200 g ) may be added