Sour steak is still widely used in Rogaland, Western Norway. (Photo: The Norwegian Kitchen / KOM Publishing 1993)
The traditional and distinctive sour steak from Rogaland in western Norway has undergone a tenderizing process in acidic liquid. The most common liquid is sour milk. After this treatment, the steak will get a round, slightly sour taste.
1 kilo of boneless steak of moose or cattle
1 liter of low-fat buttermilk
2 tablespoons of butter
1 big onion cut into wedges
3 cups of water
3 cups of (low-fat) buttermilk
1 bay leaf
10 black peppercorns
½ teaspoon of salt
1 ½ – 2 deciliters high-fat sour cream
2 tablespoons of flour
Wash the meat thoroughly, dry it with a kitchen towel or paper towel and place it in a bowl. Pour over the low-fat buttermilk so that the meat is completely covered. Put a light pressure on top of the meat so it does not float up. Alternatively put the meat and milk in a plastic bag.
Cover the bowl with a lid or plastic and refrigerate. The steak can marinate in the milk for up to six days. Turn occasionally.
Remove the meat, rinse and wipe it thoroughly. Season with salt and pepper before browning the steak on all sides in butter in a deep pan.
Caramelize the onion wedges and put them in the pan next to the meat.
Insert a meat thermometer in the thickest part. Add the water and (low-fat) buttermilk and bring to a boil and pour over the meat. Add the bay leaf, peppercorns and salt. Bring it to a boil and let it simmer under cover on low heat for about one hour. Turn the steak after half the cooking time.
The core temperature should be 60-65 ° C. Add the high-fat sour cream the last 15 minutes.
Remove the meat, wrap it in aluminum foil and let it rest while the sauce is prepared.
Add flour and a little water to the sauce and stir well. Boil for a few minutes and season with salt and pepper to perfection.
Cut the meat into thin slices across the meat fibers.
Serve with boiled cauliflower, green peas, carrots, potatoes and lingonberry or rowanberry jelly – and not to forget the delicious sauce.
Recipe modified by: Thor Lanesskog, ThorNews
Source: The Norwegian Kitchen / KOM Publishing 1993