Hussar Meat Loaf

An unusual meat loaf adapted from a traditional Russian recipe, Hussar Meat

Loaf is made with beef and a small quantity of herring. Serve it hot, in thick slices.

1 teaspoon vegetable oil

2 lb. lean beef, minced

1 garlic clove, crushed

1 medium-sized onion, finely chopped

1 pickled herring, finely chopped

4 oz. fresh rye breadcrumbs

1 tablespoon chopped fresh parsley

3 eggs, lightly beaten

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried dill

½ teaspoon caraway seeds

2 oz. butter, softened

8 fl. oz. sour cream

Preheat the oven to warm 325°F (Gas Mark 3, 170°C). Using a pastry brush, grease a 2-pound loaf tin with the oil. Set aside.

In a large mixing bowl, combine all the ingredients except the sour cream, beating with a fork or spoon until they are well blended. Spoon the meat mixture into the prepared tin.

Place the loaf tin in the centre of the oven and bake the meat loaf for 1 ½ hours.

Remove the meat loaf from the oven and unmould it by running a knife around the edges of the tin and turning it out on to a plate. Serve at once, with the sour cream.

Hutspot, A traditional Dutch recipe, Hutspot (huhtz-poht) is a simple and warming way to serve meat and vegetables and makes a marvellous family meal.

2 lb. boned brisket of beef, in one piece

2 pints water

1 teaspoon salt

6 large carrots, scraped and chopped

2 medium-sized onions, coarsely chopped

2 lb. potatoes, peeled and quartered

½ teaspoon black pepper

Place the beef in a very large saucepan and add the water and salt. Place the pan over moderate heat and bring the water to the boil. Cover the pan, reduce the heat to very low and simmer the meat for 3 hours.

Add the carrots and onions to the pan and simmer the mixture, uncovered, for 30 minutes. Then add the potatoes and pepper and continue to simmer the mixture for a further 30 to 40 minutes, or until the vegetables are soft but firm and the meat is very tender when pierced with the point of a sharp knife. With two slotted spoons remove the meat from the casserole and set it aside. Keep it warm while you prepare the vegetables.

Drain the vegetables in a colander and return them to the saucepan. Using a potato masher or the back of a wooden spoon, mash the vegetables to a puree.

Pile the puree in the centre of a large warmed serving platter.

With a sharp knife, cut the meat into thick slices and arrange it around the vegetable puree. Serve immediately.

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