October is often cold and damp in Denmark, and a substantial dish that can be served with beer and snaps may be very welcome.
1 lb (1/2 kg) stewing beef
2 lb (1 kg) potatoes
2 large onions
3-4 bay leaves
Butter for frying
About 7 oz (200 g) cooked ham if desired
Finely chopped parsley
Cut the beef into 3/4 inch (2 cm) squares, blanch and rinse in cold water. Chop the onions finely, peel and cut up the potatoes.
Brown 2 tablesp. butter in a thick-buttomed saucepan, turn the meat in the butter until just coloured.
Add the onions and simmer until transparent.
Add the potatoes, bay leaves and peppercorns, and cover with water.
Simmer gently until all the potatoes have mashed up.
Traditionally about 7 oz chopped ham may be added just before serving.
Season with salt and serve with a lump of butter, finely chopped parsley and Worcestershire Sauce.