Sailor's Beef Casserole (Merimiespihvi) - Finnish Recipe #375152
This is from the "Best of Finnish Cooking". The author put it together to pass on her heritage to her sons. I haven't tried it yet. The meats listed need long, slow, low-heat simmers, otherwise they'll be tough and not very good. It's something you can't rush. Finnish food is salty, but use your own judgement and discretion when it comes to the amount that you use. Two teaspoons would be too much for me personally.
by Debbie R.
2 hours | 30 min prep
SERVES 4 -6
- 1 lb round steak (or brisket)
- 2 tablespoons butter (or vegetable oil)
- 2 medium onions, peeled and thinly sliced
- 8 medium potatoes
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground allspice
- 1 cup beer
- 1 cup beef broth
- 1 bay leaf
- 1 tablespoon chopped parsley
- Preheat oven to 350.
- Cut the meat into slices. In a hot skillet, brown them quickly on both sides using only half the butter or oil. Remove to a plate.
- Lower the heat and brown the onions slowly in the rest of the butter until they are soft and golden.
- Peel and slice the potatoes.
- In a casserole dish, layer the potatoes with the browned meat and onions, sprinkling each meat layer with a litle of the salt, pepper and allspice. Make the last layer one of potatoes.
- Rinse the skillet with the beer and the broth. Pour into the casserole. Add the bay leaf.
- Cover tightly. Bake for 1 - 1.5 hours, or until the meat is tender.
- Sprinkle with parsley and serve. Traditionally served with pickled beets.
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5 stars