Sailor’s steak
600 g sliced roast beef
Salt and pepper
Butter and oil for baking
1 kg solid potatoes
2 carrots
3 red onions
2 stalks of celery
50 g bacon
Pot stock
½ l of dark beer
2 table-spoonfuls soy sauce
one bay leaf
a small twig of rosemary
2 dl of coffee cream
fresh parsley for garnishing
First boil up the ingredients of the pot stock in the
small kettle. Cut finely the onion, celery and bacon, fry them soft
in a pan and move to the side to wait for a while.
When at room temperature, season the roast slices lightly with salt and pepper, and brown them in butter and oil a couple of slices at a time.
In a baking dish, layer peeled and sliced potatoes and carrots, then meat and the onion and celery mixture and finish with a layer of potatoes.
Add the pot stock and cover the dish and let stew over a slow fire for about an hour. If you are cooking your casserole on a stove stir it gently a couple of times. Add some beer or cream to taste.
- Season the casserole in a British way for a change and use a
little bit of celery, bacon and fresh rosemary.