Greg's sjömansbiff
Swedish seaman's beef
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This is a recipe from Bonniers Kokbok, a good Swedish cookbook. I've modified it only slightly (adding the caraway seed). The original quantities were vague (“7 to 8 large potatoes”—how big are big Swedish potatoes?), and I've modified these quantities based on my attempts on 23 November 2010.


quantity       ingredient       step
      Oven-proof casserole with lid       1
500 g       Lean beef (round steak, for example)       2
1.5 kg       potato       2
300 g       onion       2
50 g       butter fat       3, 5
10 g       beef stock cube (larger size)       4
30 ml       water       4
500 ml       beer       4
20 g       salt       4
5 g       caraway seed       4
      pickled cucumber       8
      pickled beetroot       8


  1. Heat the oven to 200°.

  2. Cut the beef, potatoes and onion into slices about 4 mm thick.

  3. Fry the beef in portions in some of the butter fat until browned . I find that about 3 portions are enough to get it brown without it sweating too much. Reserve.

  4. While the beef is browning, dissolve the stock cube in the water. Add salt, then beer.

  5. When the beef is finished, fry the onions with the remaining butter in the same pan.

  6. Put a layer of potato at the bottom of the dish. Add layers of beef, onion and potato, sprinkling with caraway seed and finishing with a good layer of potato at the top. Pour in the beer stock. Bring to the boil, cover, and put in the oven.

  7. After 45 minutes, remove the lid of the pot and change the oven to grill. Grill for 10 to 15 minutes or until the top is browned.

  8. Serve with pickled cucumber and beetroot.

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