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Sailors beef (Sjömansbiff)
In the old days they did not have refrigerators on the sailing ships. Fresh food was scarce. The ship stewards often had to resort to salted meat to provide sturdy meals for the sailors. Hence the name of this dish: sailors beef.
To serve four:
3 Lbs. yellow potatoes, peeled and coarsely sliced
1 Lbs. of beef flank steak or skirt steak, sliced in strips
1 Lbs. yellow onion, sliced
1 medium carrot, peeled
1 bay leaf
1 bottle lager beer
1 cup beef bouillon (homemade is best)
Dried thyme leaves
Spice the meat with plenty of freshly ground black pepper. Melt 2 Tbsp. butter in a heavy frying pan. When the butter starts taking on color, fry the meat a couple of strips at a time. Set aside. In the same frying pan, fry the onion until lightly colored. Set aside. Deglaze the frying pan with water or bouillon. Set aside in a bowl. Shave the carrot using a potato peeler or similar.
Butter an ovenproof dish. Spread a layer of potato over the bottom. Sprinkle with 1 Tbsp. of thyme leaves, the bay leaf and ½ tsp of salt. Spread carrot shavings, onion, beef, and onion again over the potato. Start a new layer the same way. Finish with a layer of potato. Pour the bouillon and the lager over the dish. Prepare the oven at 250 degrees F. Place parchment paper or a lid over the dish and bake for several hours. When the dish is ready, remove the parchment paper, baste the surface with melted butter and broil it in the oven at a high temperature for a couple of minutes for color.
Serve with haricot beans, lingonberry jam and pickled beets.
Gad 03/15/2015
In the old days they did not have refrigerators on the sailing ships. Fresh food was scarce. The ship stewards often had to resort to salted meat to provide sturdy meals for the sailors. Hence the name of this dish: sailors beef.
To serve four:
3 Lbs. yellow potatoes, peeled and coarsely sliced
1 Lbs. of beef flank steak or skirt steak, sliced in strips
1 Lbs. yellow onion, sliced
1 medium carrot, peeled
1 bay leaf
1 bottle lager beer
1 cup beef bouillon (homemade is best)
Dried thyme leaves
Spice the meat with plenty of freshly ground black pepper. Melt 2 Tbsp. butter in a heavy frying pan. When the butter starts taking on color, fry the meat a couple of strips at a time. Set aside. In the same frying pan, fry the onion until lightly colored. Set aside. Deglaze the frying pan with water or bouillon. Set aside in a bowl. Shave the carrot using a potato peeler or similar.
Butter an ovenproof dish. Spread a layer of potato over the bottom. Sprinkle with 1 Tbsp. of thyme leaves, the bay leaf and ½ tsp of salt. Spread carrot shavings, onion, beef, and onion again over the potato. Start a new layer the same way. Finish with a layer of potato. Pour the bouillon and the lager over the dish. Prepare the oven at 250 degrees F. Place parchment paper or a lid over the dish and bake for several hours. When the dish is ready, remove the parchment paper, baste the surface with melted butter and broil it in the oven at a high temperature for a couple of minutes for color.
Serve with haricot beans, lingonberry jam and pickled beets.
Gad 03/15/2015