Finnish Beef Ragout Palapaisti Finland Food

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 LIHAKAALILAATIKKO - MEAT AND CABBAGE CASSEROLE

Finnish Lihakaalilaatikko - Meat and Cabbage Casserole image

Absolutely delicious! It's what I make when I want creamy cabbage rolls, but is much easier to make. Good for potlucks! Adapted from a recipe from "The Finnish Cookbook" by Beatrice A. Ojakangas.

Provided by Julesong

Categories One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 small cabbage, shredded
1/4 cup minced onion
2 tablespoons butter
2 tablespoons dark corn syrup or 2 tablespoons molasses
2 teaspoons salt
white pepper, to taste
1/4 teaspoon ground marjoram
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 lb lean ground beef
1 cup breadcrumbs
1/2 cup milk
2 eggs, beaten
2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 350 degrees F.
In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
Butter a 2-quart casserole dish.
Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.

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