Best Finnish Beef Ragout Palapaisti Finland Recipes

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MEAT STEW - FINLAND - KARJALANPAISTI



Meat Stew - Finland - Karjalanpaisti image

This slow roasted stew is from Finland. It's adapted from a recipe on scandinaviafood.com. It could easily be adaped to browning on the stove and finishing in the crockpot on low for 8 hours (I would reduce the liquid if cooking in the crockpot).

Provided by PanNan

Categories     Stew

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb chuck roast (or other cut suitable for slow braising)
1 lb pork shoulder (or other cut suitable for slow braising)
2 carrots, peeled and diced
1 tablespoon allspice
2 bay leaves
2 onions
1 tablespoon oil
1 quart beef stock
salt
pepper
3 cups mashed potatoes (prepared during the last 30 minutes of roasting time)

Steps:

  • Preheat oven to 300 degrees Fahrenheit.
  • Cube the meat into one inch cubes. Roughly chop onions. Add oil to a heavy Dutch oven and add the meat and onions to it. Roast in the oven for at least 30 minutes, or until the meat is nicely browned.
  • Add the diced carrots, allspice and beef stock. Cover and place back in the oven for about 2 1/2 to 3 hours, or until the meat is tender.
  • Serve over mashed potatoes.

Nutrition Facts : Calories 516, Fat 31.8, SaturatedFat 11.5, Cholesterol 107.9, Sodium 948.4, Carbohydrate 24.9, Fiber 2.9, Sugar 4.1, Protein 31.3

LIHAMOJAKKA, BEEF STEW - A FINNISH-AMERICAN RECIPE FOR ST. URHO'



Lihamojakka, Beef Stew - a Finnish-American Recipe for St. Urho' image

Lihamojakka, Finnish Stew with Beef, is a favorite meal at Finnish-American St. Urho Day celebrations. St. Urho - Patron Saint of Grasshoppers - Believe it or not...... there really is a Saint for grasshopper management, and his name is Saint Urho (pronounced ärrrr-hoe, stressing the rolling r). He is currently recognized as the Official Patron Saint of Finnish vineyard workers. As legend has it, he was responsible for saving the Finnish vineyards from a swarming outbreak of locusts. His method of control - a pitchfork and some strong words. "Heinäsirkka, heinäsirkka, meine täättä hiiteen" or roughly translated to English "Grasshopper, grasshopper, get the hell out of here," was enough to eradicate the hoards of locusts from the vineyard. These Finnish grape farmers were pretty protective of their crop, considering the short growing season. As the legend goes, these farmers injected vodka into the individual grapes to ensure a high alcohol content. And because of this heroic act of pest management, Urho was erected into sainthood by the local vintners. March 16th is St. Urho day, and properly celebrated by dressing in royal purple and nile green. NOTE: While this is a stove-top recipe, I don't see why it couldn't be done in the crockpot. Posted for ZWT 6 - Scandanavia.

Provided by kitty.rock

Categories     < 4 Hours

Time 3h30m

Yield 6 servings stew, 5-6 serving(s)

Number Of Ingredients 14

1 1/2-2 lbs meaty beef short ribs
6 cups water
1 medium onion, chopped
3 garlic cloves, chopped
2 bay leaves
2 teaspoons whole allspice
1/2 teaspoon peppercorn
4 medium potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
1 stalk celery, chopped
1 rutabaga, peeled and chopped
1 teaspoon salt
2 tablespoons potato flour or 2 tablespoons all-purpose flour
2 tablespoons water

Steps:

  • Place meat and 6 cups water in large soup pot and bring to a fast simmer over medium-high heat. Maintain the simmer for about twenty minutes, skimming off all of the grey scum that rises to the surface (this will ensure that the broth of the completed stew is clear, a characteristic of good lihamojakka).
  • When the scum has stopped forming, reduce heat to low. Stir in chopped onion and garlic, bay leaves, whole allspice, and peppercorns. Cover pot and allow to cook for 2 hours (Hint: You can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet for easy removal if you don't wish to serve them as part of the completed stew).
  • After two hours, stir in the potatoes, carrots, celery, rutabaga, and salt.
  • Replace lid and simmer on medium-low until vegetables are tender (about 30 minutes).
  • Whisk together the flour and water and stir into the stew. Simmer for an additional 5 to 10 minutes, until the broth has thickened.
  • Serve with rye or artisan bread.
  • And NO Grasshoppers please!

Nutrition Facts : Calories 706.7, Fat 49.7, SaturatedFat 21.6, Cholesterol 103.4, Sodium 576.2, Carbohydrate 41.1, Fiber 6.2, Sugar 3.7, Protein 24.3

FINNISH BEEF AND DUMPLING SOUP (KLIMPPISOPPA FROM FINLAND)



Finnish Beef and Dumpling Soup (Klimppisoppa from Finland) image

This is from "The Best of Finnish Cooking." The author wanted to put together all of her Finnish recipes so that her sons could continue the family traditions and have those wonderful things to eat. This soup is a specialty of Western Finland. I haven't made it yet. Times are just guesstimates because I have no idea how long it would take for potatoes to cool as she mentions.

Provided by Debbie R.

Categories     Roast Beef

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs beef chuck (with bones)
6 cups water
1 onion, peeled
1 carrot, peeled and sliced
1 teaspoon salt
1 teaspoon whole allspice
1 teaspoon dried marjoram
1 bay leaf
1 small piece rutabagas or 1 small turnip
1 tablespoon chopped parsley
5 potatoes (medium, preferably Russet)
1/4 cup broth
1/2 cup flour
1 large egg
1/4 teaspoon salt (or up to 1/2 tsp)

Steps:

  • Place meat in pot with cold water. Bring to a boil. Skim off froth as it rises to the surface. Add salt, onion, carrot, allspice, marjoram, bay leaf and rutabaga. Cover and simmer 1.5 hours.
  • Add the whole peeled potatoes. Simmer until they can be easily pierced with a fork. Remove them from the broth with a slotted spon to a small bowl. Let them cool.
  • Mash the potatoes with a fork. Add 1/4 of the cooking broth, egg, flour and salt. Mix well.
  • When the meat is tender, remove it from the broth and let it cool.
  • With a soup spoon dipped in the broth, take a rounded tablespoon of the dough and release it into the broth. If it breaks up, add some more flour to the dough. When the dumpling remains in one piece, drop them all into the broth, dipping the spoon in the broth between dropping each dumpling. Simmer for 5 - 10 minutes.
  • Remove the fat and bones from the meat. Cut it into bite-sized pieces. Add to the soup. Salt to taste.
  • Add some chopped parsley for color. Serve hot in deep soup bowls with bread.

TRADITIONAL FINNISH PASTIES



Traditional Finnish Pasties image

Growing up as a young girl, my best friend's mom would make these. She was born in Finland and came over to America as a young girl and was raised in Ishpeming, Michigan. The family migrated out west after she married and had her own family. Her kitchen always had the most wonderful aroma of good things baking. Her pasties and braided bread were the best!

Provided by Alskann

Categories     Savory Pies

Time 1h

Yield 8-10 pasties

Number Of Ingredients 14

4 1/2 cups flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onion, diced
1/2 cup diced rutabaga
1 1/2 lbs lean ground beef
1/2 lb ground lean pork
1 tablespoon salt
1 teaspoon ground black pepper
1 beef bouillon cube (or 1 Tablespoon beef base)
1/2 cup hot water

Steps:

  • With a wire whisk, mix together flour and salt in a large bowl.
  • Cut in shortening.
  • Make a well in the center of the mixture and quickly stir in the ice cold water.
  • Form dough into a ball; Set aside.
  • Dissolve the bouillon cube or beef base in the hot water.
  • Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
  • Roll out pastry dough into 6 x 8 inch rectangles.
  • Place about 1 1/2 cups of filling in the center of each rectangle.
  • Bring 6 inch sides together, and seal.
  • Cut a slit in the top of each pasty to vent. Place on dull, not black, cokkie sheet.
  • Bake in 425 degree oven for 45 minutes.

Nutrition Facts : Calories 803.8, Fat 41, SaturatedFat 12.2, Cholesterol 75.7, Sodium 1333, Carbohydrate 75.7, Fiber 5, Sugar 3, Protein 31.6

FINNISH BEEF RAGOUT (PALAPAISTI - FINLAND)



Finnish Beef Ragout (Palapaisti - Finland) image

This is from "Best of Finnish Cooking", which holds the author's Finnish recipes for her sons, so that they can always have these dishes. I haven't tried this yet. The only other recipe that uses allspice and heavy cream had cumin in it, which isn't Finnish at all. This dish is often served with browned rutabagas and boiled potatoes. Simmering the ragout can be done on the stovetop or inside the oven. The great thing about round steak is that it is a cheaper piece of meat. However, a long, slow, low-heat simmer is necessary to make it tender. Don't try to rush with higher heat.

Provided by Debbie R.

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs round steaks (bottom or top, cut into 1-inch cubes)
1 tablespoon oil
1 tablespoon butter
2 medium onions, peeled and chopped
2 carrots, peeled and sliced
1 celery rib, peeled and sliced
2 cups water
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon pepper
2 bay leaves
2 -3 tablespoons heavy cream
3 tablespoons flour (preferably granulated, like Wondra)
1/3 cup cold water

Steps:

  • Brown beef cubes on all sides, a few at a time, in the mixture of butter and oil. Don't try to do all at once. It will lower the temperature too much and not be able to brown properly. When done, transfer into a casserole or dutch oven.
  • Lightly brown the onions and vegetables in the same skillet; then put them in the casserole. Rinse the skillet with the 2 cups of water and add it to the casserole. Add salt and spices. Cover and let cook over low heat or in a 325 oven for 2 hours, or until the meat is tender.
  • Mix flour with the 1/3 cup cold water and stir into the casserole along with the cream. Simmer 5 minutes. Add salt to taste.

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