Finnish Beef Ragout Palapaisti Finland Recipes

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

Ingredients

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)

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

Ingredients

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.

FINNISH MEAT PIE

Finnish Meat Pie image

We enjoy this hearty, traditional meat pie year-round, but especially during hunting season. This is one recipe I'll be sure to pass on to our seven children.- Laurel Skoog, Frazee, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup shortening
1 cup boiling water
3 cups all-purpose flour
1 teaspoon salt
FILLING:
4 cups shredded peeled potatoes
1-1/2 pounds lean ground beef (90% lean)
2 cups shredded carrots
1 medium onion, chopped
1/2 cup shredded peeled rutabaga
1-1/2 teaspoons salt
1/4 teaspoon pepper
EGG WASH:
1 large egg
1 tablespoon 2% milk

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.

Nutrition Facts : Calories 610 calories, Fat 31g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 790mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.

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