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 allspice
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 lb potatoes, peeled and diced
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Large pot
Step-by-Step Instructions:
1. In a large skillet over medium-high heat, cook the ground beef and lamb until browned, breaking it up with a wooden spoon as it cooks.
2. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in the tomato paste, smoked paprika, allspice, cinnamon, salt, and black pepper. Cook for another 2 minutes.
4. Pour in the beef broth and heavy cream and bring to a simmer. Reduce heat to low and let simmer for 10 minutes.
5. In a separate large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes.
6. Drain the potatoes and return them to the pot. Add the butter and mash the potatoes until smooth.
7. To serve, spoon the vorschmack over the mashed potatoes and sprinkle with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium-high heat
Pot: Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 485
Fat: 31g
Carbohydrates: 25g
Protein: 27g
Sodium: 748mg
Sugar: 4g
Substitutions for ingredients:
- Ground pork or chicken can be used instead of lamb.
- Vegetable broth can be used instead of beef broth.
- Margarine can be used instead of butter.
- Sweet potatoes or cauliflower can be used instead of regular potatoes.
Variations:
- Add chopped pickles or capers to the vorschmack for a tangy flavor.
- Serve the vorschmack over rice or noodles instead of mashed potatoes.
- Top the dish with grated cheese before serving.
Tips and Tricks:
- Make sure to break up the ground meat as it cooks to ensure it cooks evenly.
- Use a potato masher or fork to mash the potatoes until smooth.
- Adjust the seasoning to taste.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the vorschmack and mashed potatoes in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the vorschmack and mashed potatoes in separate bowls and let guests assemble their own plates.
Garnishes:
Sprinkle chopped parsley or chives on top of the dish for a pop of color.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sauteed mushrooms
Troubleshooting Advice:
- If the vorschmack is too thick, add more beef broth or heavy cream to thin it out.
- If the mashed potatoes are too dry, add more butter or a splash of milk to make them creamier.
Food Safety Advice:
- Make sure to cook the ground meat to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Vorschmack is a traditional Jewish dish that originated in Russia. It is typically made with ground meat, onions, and spices and served as an appetizer.
Flavor Profiles:
Savory, spicy, and creamy.
Serving Suggestions:
Serve as a main dish for dinner or as an appetizer for a party.
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Region: Finnish