Sosekjøtt / Meat in the dark - Delicious Norwegian traditional food!
Delicious pieces of meat that are cooked tender in a delicious brown sauce.
Ingredients
- 1,5 kg high back beef
- 5 tbsp butter
- 4 tbsp wheat flour
- 1,2 liter bull broth
- 5 pcs bay leaf
- 3 pcs shallots
- neutral oil for frying
- a little wheat flour for the meat
- Salt and pepper
Accessories
- Mashed potatoes
- cranberry jam
- finely chopped parsley
I think this dish has its origins in Western Norway and the Bergen area, and it has many names. Some call the dish "Sosekjøtt", other "meat in the dark". In any case, it is important to focus on Norwegian traditional food so that it is not forgotten.
Step 1
Start by making the brown sauce. Melt butter in the pan you are going to cook the dish in and add the flour. Stir until you get a nice and brown thickening. Stir regularly so it does not burn.
Step 2
When you have the right color, add the beef broth. Here you can use dice or preferably homemade broth. Dilute with the broth and you now get a nice brown sauce.
Step 3
Cut the meat into large cubes of about 3cm x 3cm. Season with plenty of salt and pepper and pour over some flour. Mix well with your hands so that the meat is covered with a little flour on all sides. This gives them an even browner color when you fry them.
Step 4
Fry the meat in a neutral oil on high heat. Short on all edges of the meat. This crust gives an incredibly good taste to the sauce afterwards. The meat should not be cooked through only the surface. The meat should be cooked tender afterwards.
Step 5
When you have finished frying the meat, pour a little more oil into the pan and fry the shallots until they are shiny and start to get a brown color. Add the onion to the fried meat. IMPORTANT: remember to pour some water into the frying pan and boil out the pan. Now loosen what is a little burnt and remnants of the frying and this gives good taste. Pour this into the sauce as well.
Step 6
Grind a little more pepper in the sauce and add a little salt. Add bay leaves and finally the meat and onion.
Step 7
Now the meat should be left to soak for 2 hours. When I write "soak" it is important that it does not boil properly, but is right at the boiling point so that there is only one bubble every now and then. If you cook the meat at too high a temperature, the meat will not be juicy and tender, but a little dry.
Step 8
Serve with potatoes. I think it is very good with mashed potatoes for this dish, but feel free to use boiled potatoes as well. For sauces, I also serve cranberries. To get some nice color and honor Ingrid Espelid Hovig, I finish with a little finely chopped parsley. Now you can enjoy a traditional and very good Norwegian dish.
