Sailors Beef Casserole Merimiespihvi Finnish Recipes

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

SAILOR'S STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
• Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
• Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
• Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.

SAILOR'S BEEF CASSEROLE (MERIMIESPIHVI) - FINNISH

Steps:

• Preheat oven to 350.
• Cut the meat into slices across the grain. 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 cook the onions slowly in the rest of the butter until they are soft and golden. If they become browned, they'll be a completely different taste than when they're golden.
• Peel and slice the potatoes as thinly as possible.
• In a 1 quart casserole dish, layer the potatoes with the browned meat and onions, sprinkling each meat layer with a litle of the salt, pepper and allspice. I started with a layer of potatoes, meat, onions, spice. Repeated two more times for a total of three layers, but 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, but no need for foil under the lid. Bake for 2 hours, or until the meat is tender and potatoes are soft.
• Sprinkle with parsley and serve. Traditionally served with pickled beets.

BEEF CASSEROLE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.
• Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2-3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.
• Add the remaining oil and the onions to the pan and fry over a medium-high heat for 4-5 minutes, or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.
• Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.
• Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.
• Meanwhile, to make the kale mashed potato, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
• Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes, or until tender, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
• Serve the kale mash alongside the casserole, garnished with the parsley.

FINNISH LIHAKAALILAATIKKO - MEAT AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
• Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
• In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
• Butter a 2-quart casserole dish.
• Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
• Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
• Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
• Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.