Sjömansbiff – Swedish beef, potato and beer casserole
A classic Swedish casserole of sliced beef, potatoes and fried onions slowly cooked in the oven in dark beer and stock with bay leaves and allspice, served straight from the pot with pickled beetroot. Lager works too, or replace the beer with more stock.
- 1 h 40Time
- 41 minHands-on
- 4Portions
- ≈ 53 krper portion
- 540kcal per portion
Ingredients for 4 portions
- 600 gBeef topside
- to tasteSalt
- to tasteBlack pepper
- 3 tbspButter, for frying
- 3Yellow onions
- 1 kgPotato, waxy
- 330 mlDark beer
- ≈ 2 dlWater
- 1 cubeBeef stock
- 2Bay leaves
- 8 berriesAllspice
- 3 ½ tbspParsley, chopped
On the side
- 200 gPickled beetroot
Method
- Heat the oven to 175 °C. Peel the potatoes and cut them into slices about 1 cm thick. Peel and slice the onions.
- Cut the beef into 1 cm slices and pound them lightly. Season with salt and pepper.
- Brown the beef in half the butter in a frying pan over a high heat, about 1 minute per side. Work in batches and set the meat aside.
- Fry the onions in the rest of the butter for about 5 minutes, until soft and golden.
- Layer the potatoes, beef and onions in an ovenproof casserole, starting and finishing with potatoes, and tuck the bay leaves and allspice in between the layers.
- Pour the beer and water into the frying pan, crumble in the stock cube and bring to the boil, scraping up the browned bits. Pour the liquid over the casserole.
- Put the lid on and cook in the oven for about 1 hour, until the potatoes are tender.
- Scatter over the parsley and serve straight from the pot with pickled beetroot.
The cost is estimated from Swedish grocery prices.
