Seamans Beef Food

SEAMAN'S BEEF

Steps:

• Preheat the oven to 375 degrees.
• Cut each slice of beef into three or four pieces.
• Heat the butter in a large skillet and cook half of the meat over high heat until browned on one side, about a minute. Turn the pieces and brown on the second side, about 30 seconds. As the pieces are browned, remove them. Brown the second batch, combine the pieces and set aside.
• Peel the potatoes and cut them into 1/8-inch-thick slices.
• Arrange half the potato slices on a baking dish (an oval dish 15 by 11 by 2 inches is ideal). Cover the potato layer with the meat slices, edges slightly overlapping. Reserve the accumulated meat juices. Scatter the onions evenly over all. Sprinkle evenly with salt, pepper and flour. Pour the reserved meat juices over the onion layer.
• Arrange the remaining potato slices neatly and symmetrically, overlapping, to cover the dish. Pour the beef broth over all.
• Place the dish in the oven and bake about 1 1/2 hours.

SESAME BEEF

Steps:

• Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
• Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
• Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

SEAMAN'S BEEF

Steps:

• Pre-heat oven to 190 degrees C and oil a 2.5 liter oven proof casserole.
• Heat half the oil in a heavy based frying pan. Fry the onions gently until soft, remove from pan.
• Add the remaining oil and fry the meat in batches until browned.
• Arrange a third of the potatoes on the bottom of the pan, then top with half of the meat and onions. Season with salt and pepper as you go.
• Top with another third of potatoes, the rest of the beef and onions and season again. Finish with the last layer of potatoes.
• Deglaze the fring pan used with the stock and beer, so that any flavour still in the pan won't be lost.
• Pour over casserole, cover and bakefor 1 hour. remove the lid and bake a further 30 mins until potatoes are soft and crisp on top. Place under a hot grill to crisp the top if needed. serve hot sprinkled with parsley.