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Old 12-29-2011, 08:07 PM   #1
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ISO: Norwegian Sailor Stew recipe

I photocopied this recipe in one of the cookbooks a friend had. I think it was one of those over-sized paperbacks from Sunset? I made it once, and loved it. I have since misplaced the recipe. A search on the Internet and Norwegian recipe sites hasn't uncovered it. As best I can recollect, it was beef based, with chunks of stew meat, carrots, onions, potatoes, anchovies or capers--this is where I don't remember which. I made it in the slow cooker. It was a wonderful combination of flavors. I can't remember the herbs, but suspect there was a fair dose of freshly ground pepper, parsley, and perhaps thyme or dill. If anyone has a collection of the Sunset magazine cookbooks and has the time to look through them, I'd love to make this recipe again.
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Old 12-29-2011, 09:07 PM   #2
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The more I think about it, the more I think it had capers in it, not anchovies.
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Old 12-29-2011, 10:31 PM   #3
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I searched Sunset Magazine recipes here Search Results - MyRecipes.com but didn't see anything like that. The only recipe I was able to find online for beef stew with capers in it was a Greek stew.

I hope you find the one you're looking for!
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Old 12-29-2011, 11:34 PM   #4
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Do you mean "skipperlabskovs"? also spelled "skibberlabskovs"?
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Old 12-29-2011, 11:36 PM   #5
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Originally Posted by taxlady View Post
Do you mean "skipperlabskovs"? also spelled "skibberlabskovs"?
I don't remember the name except in English--it was so good...if this friend of mine and I hadn't parted ways, I'd be looking through her cookbooks for that recipe. And I do think it was with capers, not anchovies...
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Old 12-30-2011, 02:10 AM   #6
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I am a scouser this is our recipeThe Original Scouse Recipe (aka LOBSCOUSE or LABSKAUSE)
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Old 12-30-2011, 07:30 AM   #7
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Drat--that's not it. Looks good, though, and maybe it could be modified if I could remember the ingredients that gave it that "zing" taste.
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Old 12-30-2011, 07:32 AM   #8
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I searched Sunset Magazine recipes here Search Results - MyRecipes.com but didn't see anything like that. The only recipe I was able to find online for beef stew with capers in it was a Greek stew.

I hope you find the one you're looking for!
Can you post the link for the Greek stew?
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Old 12-30-2011, 09:10 AM   #9
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Can you post the link for the Greek stew?
Capers are a traditional Italian seasoning. Capers are grown mostly there.
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Old 12-30-2011, 10:44 AM   #10
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That recipe that Bolas posted is not the same thing as what I know as skipperlabscovs.

There were a bunch of recipes for it at my Danish cooking site. Seems to have:

lean beef in 1.5 cm cubes
onions in chunks
mealy potatoes in largish chunks
broth or just water
bay leaves
whole peppercorns

One recipe included allspice; one had a bit of ham cubes added for 10 minutes.

More potatoes than onions, more onions than meat. No browning, but sometimes the meat is blanched for 2 minutes first. Simmer for 1.5 to 2 hours until everything is tender. Some of the potatoes should have dissolved and thickened the sauce. Add salt and pepper to taste.

Garnish each serving with a blob of butter and chopped parsley or chives. Serve with pickled beets and whole grain (heavy, dark) rye bread.

I keep thinking it has to be some variation of this. Skipper means skipper in the nautical sense. Danes and Swedes make this, so I imagine that Norwegians do too.
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ISO: Norwegian Sailor Stew recipe I photocopied this recipe in one of the cookbooks a friend had. I think it was one of those over-sized paperbacks from Sunset? I made it once, and loved it. I have since misplaced the recipe. A search on the Internet and Norwegian recipe sites hasn't uncovered it. As best I can recollect, it was beef based, with chunks of stew meat, carrots, onions, potatoes, anchovies or capers--this is where I don't remember which. I made it in the slow cooker. It was a wonderful combination of flavors. I can't remember the herbs, but suspect there was a fair dose of freshly ground pepper, parsley, and perhaps thyme or dill. If anyone has a collection of the Sunset magazine cookbooks and has the time to look through them, I'd love to make this recipe again. 3 stars 1 reviews
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