There are certain dishes that you grow up with that give you memories of childhood, parents and grandparents. Some are traditional classics like fish in parsley sauce which always reminds me of time spent at my Nan’s while others are regional like Scouse!
For people who are not from Liverpool and unfamiliar with Scouse then it’s basically a lamb or beef stew which has been served in Liverpool for many a years from generation to generation and hence why Liverpudlians are known as Scousers.
Scouse like most things in Liverpool was imported from abroad or most specifically Norway and is actually a dish called Lapskaus. It was brought to our shores by Norwegian sailors who docked in Liverpool and because the dish was cheap to make it took off with the poor.
As I no longer live in Liverpool and have settled down and had a family in the midlands I still like to make this dish every so often for my Children so that they will never forget their scouse heritage.
How to make Scouse :-
Serves 4-6 people
Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 teaspoons of Stock or 2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Salt and Pepper
Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.
Transfer the meat to a large stock pan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then finely dice 1lb of the potatoes and place on top of the carrots.
Fill the pan with cold water until it is half full. Break up the Oxo cubes or add the stock and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.
Simmer for a total of two hours, and then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours until the early potatoes are mush and the later potatoes are soft boiled.
Serve with a crusty cob & beetroot! Nom nom nom.