Patapihvit
recipe

Tender sailor's stew with meat, potatoes, and onions cooked in a delicious sauce. This dish is perfect for autumn days.
Preparation Time: 2 hours
Serving Size: 4-6 servings

Ingredients:

- 600 g beef or veal (outside or inside cut)
- 50 g butter + extra for greasing the baking dish
- 250 g onions
- 1 1/2 kg firm potatoes
- 3 dl veal stock (or traditional beef broth)
- 3 dl beer
- Sea salt
- Ground white and/or mixed pepper
- Bay leaf

Instructions:

1. Cut the meat into slices and pat them dry with paper towels. Melt the butter in a pan and brown the meat slices. Season with salt and pepper.
2. Peel and slice the onions into rings. Peel the potatoes and slice them. Sauté the onions in the pan until golden brown.
3. Grease a baking dish. Layer the potatoes, onions, and browned meat in the dish, ensuring that the bottom and top layers are potatoes.
4. Pour the liquids (veal stock and beer) into the baking dish and add the bay leaf.
5. Cover with a lid and simmer in a preheated oven at 175 °C for about 1 1/2 hours, until the meat is tender.

Nutritional Information (per serving):

- Calories: approx. 450 kcal
- Protein: 35 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 5 g

Reviews: 4.66 (6024 reviews) ★★★★★ share