This is a popular Scandinavian stew assembled together in layers, casserole style, and then slowly cooked for 2 hours in the oven. It’s sure to satisfy the hunger of any sea-faring sailor or land lubber alike.
Ingredients
1 ½ pounds choice of steak, chuck, top round or rump, 1-inch cubed
4 tablespoon butter
Salt and freshly ground pepper to taste
2- 3 onions, halved and thinly sliced
5 medium potatoes skin left on and scrubbed clean, ¼-inch dice
2 ½ cups dark beer
¾ cup water or red wine
2 tablespoons chopped fresh parsley
Diced cold butter
Preparation
Heat the butter in a large skillet over medium-high heat. Sear the meat in batches, turning to brown on all sides so the flavor is locked in. Do not crowd the meat in the pan while browning. Remove and season with a salt and pepper. Set aside.
Sauté onion slivers in the remaining butter and meat juices until softened, about 5 minutes.
Butter a casserole dish and line the bottom with a layer of half the potato slivers. Then add the meat plus its reserved juices. Then add sautéed onions as the next layer. Finally, top with the remaining potatoes and season lightly with salt and pepper.
Reheat the skillet and add the water or wine to deglaze. Scrape away any bits stuck to the bottom and sides of the pan. Simmer a few minutes before pouring over the casserole.
Finally pour the dark beer over the casserole, cover and cook in a 350 degree F oven for 2 hours. Remove from the oven and scatter small bits of cold butter on top. Garnish with a sprinkle of chopped fresh parsley and serve.
1. Heat 1 Tbs of the butter in a large skillet over medium-high heat. Sear the meat in batches, turning to brown on all sides. Do not crowd the meat in the pan while browning and do not fully cook the meat.
2. Remove and season with a salt and pepper. Set aside.
3. Sauté onion slices in the remaining butter and meat juices until softened, about 5 minutes.
4. Butter a casserole dish and line the bottom with a layer of half the potato slices. Add the meat plus its reserved juices. Then add sautéed onions as the next layer. Finally, top with the remaining potatoes and season lightly with salt and pepper.
5. Reheat the skillet and add the wine. Scrape away any bits stuck to the bottom and sides of the pan. Simmer a few minutes before pouring over the casserole.
6. Pour the Lager beer on casserole, cover and cook in a 350 degree F oven for 2 hours. Remove from the oven and scatter small bits of cold butter on top. Garnish with a sprinkle of chopped fresh parsley and serve
Best Served with Pickled Red Beets or a side of Green Beans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 312 | ||
Calories from Fat: 71 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 73.1mg | 3 % | |
Potassium 907.8mg | 24 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 35g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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