Best Finnish Beef Ragout Palapaisti Finland Recipes

Finnish Beef Ragout (Palapaisti - Finland) image

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.

Finnish Beef and Dumpling Soup (Klimppisoppa from Finland) image

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.