A Swedish classic. Meat, sauce and potatoes in the same casserole make this an ideal meal for late winter/early spring.
Sjömansbiff has become a Swedish classic.
(This recipe yields 4 portions.)
1 pound boneless beef,1/2” thick slices
2 Tbsp butter, margarine or oil
2 teaspoons salt
1/4 teaspoon pepper
8 ounces dark beer or bouillon
Slice the meat into smaller pieces, if necessary.
Peel and slice the onion. Sauté in one-third of the margarine over medium heat in a frying pan until it has a good color. Remove and set aside.
Brown meat in remaining margarine.
Remove from the pan. Pour off the fat and stir a little hot water into the frying pan to loosen the juice from the meat in the pan. Save.
Peel and slice potatoes.
Place potatoes, onions and meat in a baking dish or casserole in alternating layers. The bottom and top layers should be potatoes.
Season each layer with salt and pepper.
Pour juice from the meat as well as the beer or bouillon over the layers.
Cover and let simmer over low heat for 45 minutes or in 375°F oven. Sprinkle with chopped parsley before serving.
Serve together with a green salad and pickled cucumbers or red beets.