Forshmak with Meat

Main Dishes | German cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Forshmak with Meat

Ingredients

Beef - 8.8 oz
Salad Potatoes - 3 pieces
Onion - 1 piece
Wheat Flour - 2 tablespoons
Butter - 2 tablespoons
Vegetable Oil - 2 tablespoons
Sour Cream - 3 tablespoons
Fish - ½ piece
Cheese Spread - 1.8 oz
Egg white - 3 pieces
Tomato Puree - 3 tablespoons

Step by Step guide

Step 1

Pass boiled or fried beef, veal, or lamb and pre-soaked herring, cleaned of skin and bones, through a meat grinder with a fine grate.

Step 2

Then mash the boiled potatoes with a wooden pestle, mixing them with the sautéed onion.

Step 3

Combine everything in a bowl, mix thoroughly, add flour, softened butter, sour cream, and pass the entire mixture through the meat grinder again.

Step 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 frying pan, smooth the surface, sprinkle with grated cheese, drizzle with oil, and bake in the oven for 30–40 minutes.

Step 5

Once the forshmak starts to pull away from the sides of the pan, it can be considered ready. Serve the forshmak on a plate, drizzled with a small amount of sour cream sauce with tomato. Serve the same sauce separately in a sauceboat.