Sjömansbiff - Sailor's Stew
- Sailor's Stew We have been unable to trace the origin of this dish. There is no mentioning of it in our 19th century
AmericanVegetarianEasy10 minBy Northstar
Ingredients
Servings
4
- 600 g of thick flank, cut in thin slices
- 4 onions, cut into thin slices
- 8-10 potatoes, peeled and cut in rather thick slices
- butter
- bay leaf
- thyme
- salt and white pepper
- 500 ml water or bouillon, mixed with beer, or just beer
Instructions
- 1
Brown the onion slices and remove them from the frying-pan.
- 2
In the same pan brown the meat slices briefly on both sides. Season with salt and white pepper.
- 3
Add water, beer and/or bouillon, bay-leaf and thyme, cover and let the meat cook for 10 minutes in the frying-pan.
- 4
In a casserole put layers of meat, sliced potato and onion, potatoes forming the bottom and uppermost layer.
- 5
Cover with liquid and let the stew simmer in the oven or on the stove for 45 - 60 minutes (cooking time is not critical). Serve sizzling hot.
Tags
casseroleamericanswedish-cooking