Entree: Finland – Finnish Coastal Cuisine – Vorschmack (Hearty Finnish minced meat dish cooked with preserved fish and onions, served with potatoes and savory garnishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef
- 3 oz (85 g) anchovy fillets in oil, drained and finely chopped (or preserved Baltic herring if available)
- 1 large onion, finely chopped
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) cognac or brandy (optional)
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) allspice, ground
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 g) butter, for finishing
- 2 lb (900 g) small new potatoes, boiled
- 1/2 cup (120 g) sour cream or crème fraîche, for serving
- 1/2 cup (75 g) finely chopped pickled cucumbers (gherkin)
- 1/2 cup (120 g) pickled beets, sliced (optional)
- Chopped fresh dill or chopped hard-boiled egg, for garnish
- Dark rye bread, for serving

Instructions

1. Heat 2 tbsp (30 ml) butter and 1 tbsp (15 ml) oil in a wide skillet over medium heat. Add the chopped onion and cook until soft and translucent, 6–8 minutes.
2. Increase heat to medium-high; add the ground beef and cook, breaking it up, until well browned and no longer pink, about 8–10 minutes. Drain excess fat if needed.
3. Stir in the chopped anchovies, tomato paste, Dijon mustard, Worcestershire sauce, and ground allspice. Cook 2–3 minutes until fragrant and the anchovies begin to dissolve into the meat.
4. Carefully add the cognac or brandy, if using, and flame or cook off alcohol for 30 seconds. Add the beef stock, bring to a gentle simmer, and reduce the heat to low. Simmer uncovered 10–15 minutes, stirring occasionally, until mixture is thickened; mash a portion of the mixture with the back of a spoon for a homogenous texture if desired.
5. Stir in 2 tbsp (30 g) butter to enrich the vorschmack; taste and adjust seasoning with salt and freshly ground black pepper.
6. Serve the vorschmack hot with boiled new potatoes, a dollop of sour cream, chopped pickled cucumbers, slices of pickled beets if using, and garnish with dill or chopped hard-boiled egg. Accompany with dark rye bread.