Viking steak pot (the original)

Ingredients for Viking steak pot (the original)

Instructions for Viking steak pot (the original)

To prepare the Viking steak pot (the original) recipe, please follow these instructions:

Grease brunes in a thick pot. Karry is added and browned to the smoker easily.
Add the peppers and just after the finely chopped onions.
When the onions are almost tender, flour is added. - It's well baked.
Add so hot milk and bake it all up, so it achieves a weed consistency.
Then add tomato paste, finely chopped garlic, cream and salt and pepper.
The sauce is kept warm - possibly in a water bath. Under no circumstances should it boil again!

The meat is freed for the tendons, spliced ​​along a 3-4 times and cut across in suitable strips. (1x4cm)
The meat strips are lighted in browned butter - not too much at a time, so it's boiling your fool. The meat may only be roasted as you would roast an English steak. So not too much meat on the forehead at a time.
The light-hearted meat is poured into the hot sauce, where it "rests" for at least 20 minutes to give flavor to the sauce. Finally, do not cook. (You do not cook an English steak after frying - but less one is a few: O)
Of course, the court, on the other hand, must also be kept warm.
Finally add whiskey to your liking and car size, but do not have a car! - your poor ass !!

The dish is served with homemade French fries. Porridge and red-bed strips shaken in honey.
Add throat plenty of good Aarhusian Ceres beer ..

tips:
This recipe is an old yellow clip from Århus Stiftende. And, according to the information, is the original that John "Dix" Lindhardt has formulated. - That's the cheerful tone;) The addition of Champion, bacontern, parsley and cocktail sausages is my own addition. Enjoy it - it's the original. By the way, the court is only better off the next day (yes in the fridge!) - Gitte Gravesen