Entree: Sweden – Stockholm & Central Sweden – Sjömansbiff (Traditional Swedish sailor’s dish of thinly sliced beef layered with potatoes and onions, braised in rich beef broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) beef round or flank steak, thinly sliced across the grain
- 1.5 lb (680 g) waxy potatoes (Yukon Gold or similar), peeled and thinly sliced 1/8-inch (3 mm)
- 2 large onions, thinly sliced
- 3 tbsp (45 g) butter
- 2 tbsp (30 ml) neutral oil for frying
- 2 tbsp (16 g) all-purpose flour for dredging
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) dark beer or additional beef stock (optional)
- 2 bay leaves
- 1 tsp (5 g) ground allspice or 6 whole allspice berries
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the thinly sliced beef with salt and pepper and lightly dredge in the flour, shaking off excess.
2. Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the beef quickly in batches, about 1 minute per side; remove and keep warm.
3. Add the remaining butter and oil to the pan and cook the sliced onions over medium heat until deep golden and caramelized, about 12–15 minutes.
4. Layer half of the sliced potatoes in the pan, season with salt, pepper, and half the allspice, then add half the caramelized onions. Arrange the browned beef over the onions; repeat with the remaining potatoes and onions. Tuck bay leaves into the layers.
5. Pour the beef stock and beer (if using) evenly over the layered ingredients. Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated 350°F (175°C) oven. Bake 60–75 minutes until potatoes are tender and the sauce has reduced. Alternatively, simmer gently on the stovetop, covered, for 60–75 minutes.
6. Remove bay leaves, adjust seasoning, garnish with chopped parsley, and serve hot, traditionally with pickled beets or lingonberry jam.

1. Season the thinly sliced beef with salt and pepper and lightly dredge in the flour, shaking off excess.
2. Heat 1 tbsp butter and 1 tbsp oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the beef quickly in batches, about 1 minute per side; remove and keep warm.
3. Add the remaining butter and oil to the pan and cook the sliced onions over medium heat until deep golden and caramelized, about 12–15 minutes.
4. Layer half of the sliced potatoes in the pan, season with salt, pepper, and half the allspice, then add half the caramelized onions. Arrange the browned beef over the onions; repeat with the remaining potatoes and onions. Tuck bay leaves into the layers.
5. Pour the beef stock and beer (if using) evenly over the layered ingredients. Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated 350°F (175°C) oven. Bake 60–75 minutes until potatoes are tender and the sauce has reduced. Alternatively, simmer gently on the stovetop, covered, for 60–75 minutes.
6. Remove bay leaves, adjust seasoning, garnish with chopped parsley, and serve hot, traditionally with pickled beets or lingonberry jam.