Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried thyme
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup beef broth
- 1/2 cup water
- 2 tbsp lemon juice
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- 2 large cucumbers, sliced
Special equipment needed:
- Large skillet
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a large skillet, cook the ground beef and lamb over medium heat until browned, stirring occasionally.
2. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in the tomato paste, smoked paprika, cumin, coriander, thyme, allspice, cinnamon, and nutmeg until well combined.
4. Pour in the beef broth, water, and lemon juice, and stir to combine.
5. Bring the mixture to a simmer and cook for 20-25 minutes until the liquid has reduced and the meat is tender.
6. Stir in the capers and parsley, and season with salt and pepper to taste.
7. Serve the vorschmack hot with sliced cucumbers on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 8g
- Protein: 32g
Substitutions for ingredients:
- Ground pork or chicken can be used instead of lamb.
- Chicken broth can be used instead of beef broth.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped pickles or olives to the vorschmack for extra flavor.
- Serve the vorschmack over rice or with bread.
Tips and tricks:
- Make sure to brown the meat well before adding the onion and garlic.
- Adjust the seasoning to your taste by adding more or less spices.
- The vorschmack can be made ahead of time and reheated before serving.
Storage instructions:
- Store the vorschmack in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vorschmack in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the vorschmack in a large serving dish with the sliced cucumbers arranged around the edges.
Garnishes:
- Garnish the vorschmack with additional chopped parsley or capers.
Pairings:
- Serve the vorschmack with a side of roasted potatoes or a green salad.
Suggested side dishes:
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the vorschmack is too dry, add more beef broth or water to the skillet.
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 Jewish dish that originated in Eastern Europe.
Flavor profiles:
- The vorschmack has a rich and savory flavor with hints of smokiness and spice.
Serving suggestions:
- Serve the vorschmack as a main course for dinner or as an appetizer for a party.
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Region: Finnish