My husband and I were watching The Rachael Ray Show (1-7-13) and we saw her make this recipe. My husband said, “That looks good”, I said, “I think I can cook that for $10”, and we both agreed it was a bit “strange”…..so I had to make it! To get it in my price range I used bottom round steaks that I cut from a bottom round roast, Rachael uses top round steaks. The only other thing I did different was using bread and butter pickles instead of cornichons, which are more expensive. This recipe does take 3 hours to slow cook so you’d probably want to make it on the weekend, if you work out of the home. This makes a delicious meal for dinner, brunch or even breakfast! We all tasted this and everyone agreed it’s wonderful.
You can use whatever boneless steak you prefer and even though I haven’t tried it yet, I think this would work well with thin, boneless pork chops too.
*If you watch the video, you’ll notice I only did one layer….which is because I halved the recipe for filming purposes. You’ll also notice that I ended my layers with onions instead of potatoes! First cooking video of the year and first mistake….but it still tasted great!
SWEDISH SAILOR’S BEEF AND POTATO CASSEROLE –
Prep Time: 20 minutes Cook Time: 2 1/2 – 3 hours Serves: 4 for approx $9.86
- 1 1/2 lb bottom or top round steaks, 1/4 inch thick
- Salt & coarse black pepper
- Flour, for dredging
- 2 Tbsp extra virgin olive oil
- 4 Tbsp butter, divided
- 2 large or 3 to 4 medium onions, sliced
- 1 large bay leaf
- 2 Tbsp fresh thyme, chopped
- 2 lb or 4 large starch potatoes, peeled and thinly sliced
- 1 bottle warm lager beer (light covered)
- Chopped flat leaf parsley
- Chopped cornichons or bread and butter pickles
Season beef with salt and pepper on both sides and dredge with flour.
Heat a large skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Brown half the meat on each side and remove to a plate. Add more oil and butter and repeat. Once all the meat is browned, add remaining butter, onions, bay leaf, thyme, and cook until light golden, 10 to 12 minutes. Remove bay leaf.
Arrange 1/3 potatoes in a casserole dish. Season with salt and pepper and cover with half the onions and half of the meat. Repeat layers and top with remaining potatoes. Pour beer evenly over casserole and cover. Bake at 275 degrees for 2 1/2 to 3 hours until very tender. Garnish with lots of parsley and pickles.