Prep 30 mins
Cook 2 hrs 30 mins
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.
- 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.
This was very yummy and easy. I was a little time short so I tried pre-boiling my potatos while the meat was cooking. Made for ZWT 9 for the Tasty Testers.
I made this as directed and it was very good. DS ate most of it and asked me to make it again. Thanks for sharing the recipe.