Best 5 Finnish Beef Ragout Palapaisti Finland Recipes

FINNISH BEEF RAGOUT (PALAPAISTI - FINLAND)

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 LIVER BAKE

Steps:

• Preheat the oven to 175°C.
• Boil the rice in the water and milk until the rice is done - not all the liquid is vaporised, you should end up with a watery mixture. Cool.
• Chop the onions finely and fry until soft.
• In the cooled down rice-milk mixture, mix in the liver, onions, egg, raisins and the spices. The mixture should still be quite runny.
• Pour the mixture into a buttered shallow oven dish, put some knobs of butter on top.
• Bake for 1-1,5 h until brown.
• This would traditionally be served with lingonberry jam, but any red tart jam like cranberry should be good.

FINNISH MEATLOAF/FINNISH MEAT PIES

Steps:

• In frying pan add margarine, mushroom, onion and bread. Fry until onion, mushrooms and bread are slightly browned.
• In large bowl, mix meats together, add vegetables,bread pieces, parsley and 3/4 cup cheese. Mix together.
• Add evaporated milk and pepper and mix.
• Place in loaf pan.
• Add remaining cheese on top.
• Preheat oven 350*.
• Bake one hour. Makes 8 large slices.
• For: Pies.
• Roll out pie crust pastry for each slice.
• Place slice or half slice on one half of pastry.
• Add tomato, then onion, then sour cream.
• Fold over. Seal edges with the tines of a fork.
• Make as many pies as desired.
• In a cup, beat egg and water.
• Brush egg wash over the pastries.
• Preheat oven 425*.
• Bake until golden brown about 20 minutes.
• This is a basic satisfying taste recipe, no heart stopping spice, or zesty tomato or zingy hot pepper. You will taste the cheese and that is the idea. My personal addition is to add 1/2 tsp creamy horseradish sauce before I seal the edges of the pastry but it is not called for in the recipe.

FINNISH MEATBALLS (LIHAPYORYKOITA)

Steps:

• Mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres.
• Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished.
• Sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you aren't good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

FINNISH MEAT PIE

Steps:

• Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour., Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish., In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown.