Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground lamb
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 1/4 cup water
- 1/4 cup white wine vinegar
- 1/4 cup sugar
- 1/4 cup capers
- 1/4 cup chopped dill pickles
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- Salt and pepper to taste
- 2 large onions, sliced
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef and lamb.
2. Add the finely chopped onion and minced garlic to the bowl and mix well.
3. In a separate bowl, whisk together the tomato paste, water, white wine vinegar, and sugar until well combined.
4. Pour the tomato paste mixture over the meat mixture and mix well.
5. Add the capers, chopped dill pickles, chopped parsley, and chopped chives to the bowl and mix well.
6. Season the mixture with salt and pepper to taste.
7. Heat a large skillet over medium-high heat.
8. Add the sliced onions to the skillet and cook until softened and lightly browned, about 5-7 minutes.
9. Add the meat mixture to the skillet and cook, stirring occasionally, until the meat is browned and cooked through, about 10-15 minutes.
10. Serve the vorschmack with onions hot, garnished with additional chopped herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 15g
Protein: 28g
Substitutions for ingredients:
- Ground pork or chicken can be used instead of ground lamb.
- Red wine vinegar can be used instead of white wine vinegar.
- Honey or maple syrup can be used instead of sugar.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Serve the vorschmack with boiled potatoes or bread.
- Add chopped hard-boiled eggs to the meat mixture for a richer flavor.
- Use different herbs, such as thyme or oregano, for a different flavor profile.
Tips and tricks:
- Make sure to mix the meat mixture well to ensure all the ingredients are evenly distributed.
- Adjust the seasoning to your taste.
- 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, stirring occasionally.
Presentation ideas:
Serve the vorschmack in a large bowl or on a platter, garnished with additional chopped herbs.
Garnishes:
Chopped fresh herbs, such as parsley, chives, or dill.
Pairings:
- Boiled potatoes or bread
- Pickled vegetables
- Cucumber salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the vorschmack is too dry, add a little more water or tomato paste.
- If the vorschmack is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the meat thoroughly to an internal temperature of 160°F to prevent foodborne illness.
- Store the vorschmack in the refrigerator at or below 40°F to prevent bacterial growth.
Food history:
Vorschmack is a traditional Jewish dish that originated in Eastern Europe. It is typically made with ground meat, onions, and spices, and served as an appetizer or main course.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve the vorschmack hot with boiled potatoes or bread and pickled vegetables.
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Region: Finnish