Forshmak with meat
6 servings
60 minutes
Meat forshmak is a harmony of German cuisine that combines rich meat notes with the delicate texture of a baked dish. Historically, forshmak traces back to the culinary traditions of Eastern Europe, where it was a nutritious fish appetizer. However, the meat version gives it heartiness and depth of flavor, turning it into a full-fledged dish. The baked mixture of beef, potatoes, sautéed onions, and butter enriched with herring aroma and cheese topping creates an exquisite combination. The slight acidity of the sour cream sauce with tomato emphasizes the multilayered taste, making forshmak an ideal dish for cozy family evenings or festive gatherings. Its velvety consistency and rich flavor unfold with each bite, leaving a pleasant aftertaste of home comfort.
1
Pass boiled or fried beef, veal, or lamb, and previously soaked, skinned, and boned herring through a meat grinder with a fine mesh.
- Beef: 250 g
- Fish: 0.5 piece
2
Then mash the boiled potatoes with a wooden pestle, mixing them with fried onions in oil.
- Potato: 3 pieces
- Onion: 1 piece
3
Combine everything in a bowl, mix thoroughly, add flour, softened butter, sour cream, and pass the mixture through a meat grinder again.
- Wheat flour: 2 tablespoons
- Butter: 2 tablespoons
- Sour cream: 3 tablespoons
4
After that, add raw egg yolks, salt, and pepper to taste and mix; gently fold in the whipped egg whites, transfer to a greased pan, smooth the surface, sprinkle with grated cheese, drizzle with oil, and bake in the oven for 30-40 minutes.
- Chicken egg: 3 pieces
- Vegetable oil: 2 tablespoons
- Cheese: 50 g
5
Once the forshmak separates from the sides of the pan, it can be considered ready. Place the forshmak on a plate and drizzle a small amount of sour cream sauce with tomato on top. Serve the same sauce separately in a sauceboat.
- Sour cream: 3 tablespoons
- Tomato puree: 3 tablespoons