LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS
Make and share this Lobscouse (Sailor's Beef Stew) - Skipper Labskovs recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat and cook onions in the butter, stirring occasionally.
- Add stock, beer, bay leaves, salt and pepper.
- Cover and simmer for 20 minutes.
- Add potatoes and continue to simmer for 2 hours.
- Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato.
- Serve in bowl with 1 tablespoon butter on top.
- Sprinkle with onion tops.
Nutrition Facts : Calories 1078.4, Fat 88.7, SaturatedFat 38.5, Cholesterol 132.7, Sodium 950.8, Carbohydrate 46.6, Fiber 5.6, Sugar 4, Protein 16.2
SAILOR'S BEEF CASSEROLE (MERIMIESPIHVI) - FINNISH
This is from the "Best of Finnish Cooking". The author put it together to pass on her heritage to her sons. The author wrote that Finnish food is salty, but use your own judgement and discretion when it comes to the amount that you use. Do not use anything except pale lager for the beer. I made it with Guinness; it completely overpowered the dish and turned bitter.
Provided by Debbie R.
Categories One Dish Meal
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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