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Vorschmack (Finnish Ground Meat)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Finland

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Baked

Tags: baked, finnish, main course, medium difficulty, recipes for casserole, recipes using anchovy, recipes using beef, recipes using herring, recipes using lamb, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AVorschmack_%28Finnish_Ground_Meat%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AVorschmack%20%28Finnish%20Ground%20Meat%29&oldid=4517441

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 4 lb (1800 g) boned leg of lamb, cut into 1-inch (2.5 cm) cubes
  • ½ lb (225 g) boned beef, diced
  • 6 herring fillets in salt brine
  • 1 can (2 ounces / 60 g) anchovies
  • 5 medium onions, sliced
  • Tomato paste
  • 5 garlic cloves, pressed
  • Water

Directions

  1. Let the herring fillets soak in cold water over night. Dry the fillets on paper towels.
  2. Preheat the oven to 400°F (220°C). Arrange the meat and onion in a greased baking dish and roast on the medium shelf until golden brown (about 15–20 minutes).
  3. Let the dish cool, and then grind the contents with the herring and anchovy using a meat grinder. In a large bowl, add some water to the mixture to give it the consistency of thick porridge. Season with white pepper and garlic.
  4. Place the contents in a baking dish. Spread out some tomato paste over the surface of the mixture. Bake at 350°F (175°C) for 2 hours. Add water if the Vorschmack looks dry. If the consistency is too light, continue baking to evaporate excess water. The consistency should resemble thick hot porridge.
  5. Serve hot with baked potatoes, smetana, and a shot of ice cold vodka, filled to the rim.

Notes

The saltiness of the Vorschmack is regulated by the time used to soak the herring fillets. For high saltiness, let the herring soak 2 hours, for low saltiness let them soak 8 hours.