The sailor steak combines tender meat, potato slices and sweet stewed onion.
Merimiespivit is a tasty oven dish. Roni Lehti
On the first weekend of November, we treat ourselves to tasty baked food.
Chef Risto Mikkola advises the recipe for sailor steaks. The name of the dish is a bit misleading, as it is not a steak dish. It is more of a stew dish than a steak dish.
Almost any part of the beef can be used as a raw material for this delicacy, but most often it is made from a roast.
Beer is traditionally used as the liquid for sailor steak, but meat broth is also suitable.
Sailor steak is one of those dishes whose taste only gets better and deeper when reheated.
For Mikkola, sailor steaks are a familiar and beloved food from childhood.
– Bonnet-nothing beats grandma’s sailor steaks, Mikkola confirms.
In the oven, the potatoes and meat become delicious. Roni Lehti
– Grandma taught me how to make the best sailor steaks. Often they are made a little hastily, when the meat is quickly fried in a pan and then the meat is put into the pot with raw onions, says Mikkola.
Grandma Hilkka fried meat and onions in a pan. He poured the broth over the meats and then put the lid on. The meats were allowed to simmer in the frying pan under the lid for 45 minutes.
The finished food should not have tough meat, but the steak should melt in the mouth. A tender end result is obtained when the meat is buried for a long time.
Mikkola reminds us that sailor steaks are really easy food. It takes time, but it is not difficult to prepare. You don’t even need to peel the potatoes, as long as you wash them well.
Mikkola reveals one more tip from Grandma Hilkka, which guarantees a delicious end result. After slicing the potatoes into thin slices, pour the stewed meats and onions over them. After that, mix all the ingredients by hand and only then pour into the baking dish.
Foil is a clever tool to prevent the surface of the food from burning in the oven, but you get an even better combination when you put baking paper under the foil. This is how you prevent food from drying out. Roni Lehti
Sailor steaks
600 g beef tenderloin, in thin small patties
100 g of butter
1 kg of washed potatoes in thin slices
2 large onions, sliced
4 dl meat broth
2 dl of beer
3 bay leaves
10 allspice
1. Fry the steaks to a beautiful color in butter in a frying pan. Add the onions, spices, broth and beer.
2. Stew the meat under the lid for 45 minutes. In a large bowl, mix the potato slices and the stewed meats and broth.
3. Put the sailor steak mixture in a greased baking dish. Add broth if necessary.
4. Put the lid on and cook at 150 degrees for about 1 hour. Remove the lid, raise the heat to 220 degrees and cook for 20 minutes.
Mousse
1 dl roe paste
0.5 dl chopped dill
3 dl fresh cheese
1. Mix the ingredients together.