Lapskaus

Lapskaus is simply a Norwegian stew made up of meat and vegetables, with both dark and light versions. Brun “brown” lapskaus is made with beef that is browned first before the other ingredients are added. Some also prepare brun lapskaus with the addition of a brown gravy. Lys “light” lapskaus is typically made with pork, salted or smoked, and cooked in the sauce rather than browned first.

It’s thought that lapskaus is of German origin. Historically, it’s referred to as a skipskost (ship meal)  because it was served and eaten on-board ships while at sea, although the original version was far less imaginative than what we recognise as lapskaus today. On-board the ship, the stew was made with dry biscuits (neutral-flavored crackers) that were soaked before being added to the meat. The dish’s popularity spread among the seamen and later variations could include potatoes, beef, fish, brown sauce, and butter. It’s believed that lapskaus made its way from the ship to the Norwegian home during the 1800s and has stayed ever since.