| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 15g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 30g | 1g |
Why I Love Norwegian Kremet biffgryte
There’s something comforting and satisfying about a hearty beef stew, and this Norwegian gem, Kremet biffgryte, is one that effortlessly wins hearts at my dinner table. It’s a dish that’s rich and creamy, yet deeply savory, much like the Southern stews I grew up with, but with its own Nordic twist.
A Culinary Journey
Cooking and sharing recipes like Kremet biffgryte allows me to explore and appreciate different culinary traditions. This recipe, inspired by the renowned Norwegian chef Andreas Viestad, fills the house with an aroma that’s both homely and inviting. It’s a beautiful example of how simple ingredients can come together to create something truly special. The tender beef chunks, paired with a creamy broth, carry a comforting warmth that’s perfect for any chilly evening.
Given my Southern roots, I often compare international dishes to those I know and love. Kremet biffgryte reminds me of my grandmother’s beef and vegetable stew, but with that extra lushness from the heavy cream, which adds a luxurious touch that’s undeniably Norwegian. This dish is also reminiscent of the famous French beef bourguignon, though with a creamier base. Both dishes share that soul-soothing essence that makes them perfect for slow-cooked family dinners.
A Versatile Dish
Another reason why I love Kremet biffgryte is its versatility. It can easily be accompanied by a simple side of mashed potatoes, which helps to soak up that delicious creamy sauce, or even some freshly baked bread—think crusty baguettes or homemade sourdough. For a Southern touch, serve it alongside fluffy buttermilk biscuits. Sprinkle some fresh parsley on top, and you have a meal that’s as pleasing to the eyes as it is to the palate.
Whether you’re a seasoned cook or an adventurous foodie, adding Kremet biffgryte to your culinary repertoire promises a delightful experience. Not to mention, it’s a dish that pairs beautifully with a glass of red wine, making it perfect for a cozy dinner party or a special family gathering.
I can’t wait for you to try this recipe. It’s a testament to how food can transport us to different places while still connecting us to our roots. So, roll up your sleeves, gather your ingredients, and let’s get cooking!
What You’ll Need
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large carrot, sliced
- 2 cups mushrooms, sliced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Method
Step One
Dredge the beef chuck cubes in the all-purpose flour, ensuring each piece is well-coated.
Step Two
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the floured beef cubes and brown on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove the beef cubes and set aside.
Step Three
In the same pot, add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step Four
Add the sliced carrot and mushrooms to the pot. Cook for 5-7 minutes until the vegetables start to soften.
Step Five
Return the browned beef cubes to the pot. Pour in the beef broth and stir in the tomato paste. Add the dried thyme and bay leaf.
Step Six
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the beef is tender.
Step Seven
Remove the bay leaf from the pot. Stir in the heavy cream and season with salt and pepper to taste. Allow the mixture to cook for an additional 10 minutes to blend the flavors.
Step Eight
Garnish with chopped fresh parsley if desired. Serve hot and enjoy your kremet biffgryte!
