Forshmak with Meat
Main Dishes • German
Description
Forshmak with Meat
Ingredients
- Beef 10 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 0 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.
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