Ingredients with Measurements:
- 1 lb. ground beef
- 1 lb. ground lamb
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 cup pickled cucumbers, finely chopped
- 1 cup pickled herring, finely chopped
- 1 cup tomato paste
- 1 cup water
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. coriander
- 1 lb. carrots, peeled and sliced
- 2 tbsp. olive oil
Special equipment needed:
- Large skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef and lamb over medium-high heat until browned.
3. Add the onions and garlic to the skillet and cook until softened.
4. Stir in the pickled cucumbers, pickled herring, tomato paste, water, salt, black pepper, paprika, cumin, and coriander.
5. Reduce the heat to low and simmer for 10 minutes.
6. In a separate mixing bowl, toss the sliced carrots with olive oil.
7. Transfer the meat mixture to a baking dish and top with the sliced carrots.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the carrots are tender.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 20g
Protein per serving: 35g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for the ground lamb.
- Diced bell peppers can be substituted for the pickled cucumbers.
- Smoked salmon can be substituted for the pickled herring.
Variations:
- Add diced potatoes to the meat mixture before baking.
- Top with shredded cheese before baking.
- Serve with a dollop of sour cream on top.
Tips and tricks:
- Make sure to finely chop the pickled cucumbers and herring for a more even texture.
- Use a mandoline slicer to slice the carrots evenly.
- This dish can be made ahead of time and reheated before serving.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh parsley or dill can be used as a garnish.
Pairings:
This dish pairs well with a side of roasted potatoes or crusty bread.
Suggested side dishes:
Roasted potatoes or crusty bread.
Troubleshooting advice:
If the meat mixture is too dry, add more water or tomato paste.
Food safety advice:
Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Vorschmack is a traditional Finnish and Russian dish that originated in the 18th century.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with a side of roasted potatoes or crusty bread.
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Region: Finnish