Boeuf Lyonaise

A classic lunch dish found  in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Boeuf Lyonaise

This dish is closely related to the salad Parisienne. Both are based on the same basic ingredients. The biggest difference is that one is a warm meal while the other is a cold one. The dish is excellent to turn to when you have some leftover roast beef or other types of beef.

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In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here

Swedish Steamer Steak / Ångbåtsbiff

A classic Swedish lunch recipe found on recept.nu170_steam boat steak_post

A variation on the classic Swedish steak with onions. To cook it the classic manner you need a steam boat and a hot plate from the boiler. But a well used cast iron frying pan is an adequate compensation. Serve with freshly boiled potatoes, sweet peas and pickled gherkins.

000_recipe_eng_flagg Recipe in English  000_recipe_sve_flagg Recept på svenska

Recipe posted at:
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