April 29, 2007

Beef for the oceans

Today´s Swedish word: hav. Means sea.

Oh sorry sorry sorry again for my long silence, the weeks just fly right now with work, law studies, my sister´s hen party, gardening, having friends over... I have had to cut down on my computer time. But now I am up to speed again!
Today I am going to share with you a real gem from the Swedish culinary traditions, sjömansbiff. It means "the seaman´s beef" and the recipe is adapted for being cooked on a simple stove, beef and potatoes and sauce in the same pot.
Try it now, while we still have winter potatoes in the shops and we still have chilly evenings. .. The recipe is from
my favourite TV Chef, Per Morberg and we have made it several times now. Always a success, and even better the next day. It is fine to make a double batch but the potato doesn´t freeze well so make sure you finish it in a few days - not that it is any problems with that... The cooking procedure is a little time-consuming but well worth the result. This recipe is good because you cook the meat and potatoes separately, in old recipes you cook it together which can yield very very mushy potatoes.

Swedish "Sjömansbiff"
Serves 4

600 grams tender beef, sliced in 0,5 cm thick slices
100 ml plain wheat flour
4 large yellow onions
8-10 large potatoes
800 ml good beef stock
400 ml beer, I use my trusted A le Coq from Estonia
1 tbsp tomato paste
2 bay leaves
salt and pepper


Put the flour on a plate and flip the beef slices in it. Brown the meat in a frying pan and transfer it to a pot together with the tomato paste. Peel and slice the potatoes in 1.5 cm slices, brown them in a frying pan and put in another pot. Finely slice the onions, fry until golden and put half of it with the meat and half with the potatoes. Spice with salt and pepper, a bayleaf each and pour over stock and beer in the two pots. Let the meat simmer for 1.5-2 hours until tender, and cook the potatoes during the last half hour so everything gets ready on the same time.
To serve, drain the potatoes and layer beef and potato in a serving pot and pour over the fluids from the meat cooking. Salted cucumbers is good to have with it, and a glass of beer.

2 comments:

Pille said...

Mmmm. I like the sound of Beef A Le Coq :)

Steve said...

Looks good, better than either of the two sjömansbiff recipies I have. I made your lamb meatballs last night and found them to be good, but a bit messy to make.