Entree: Estonia – Hakklihakaste (Hearty Estonian minced meat and onion gravy traditionally served over boiled potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 g) butter
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef broth
- 1/4 cup (60 ml) milk
- 1/2 cup (120 ml) sour cream
- 1 tsp (5 ml) Dijon mustard
- 1 bay leaf
- 1/2 tsp (2.5 g) ground allspice (optional)
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 2 lb (900 g) potatoes, peeled and boiled for serving

Instructions

1. Prepare the potatoes: place peeled potatoes in salted water, bring to a simmer and cook until tender, about 15–20 minutes; drain and keep warm.
2. Melt butter in a large skillet over medium heat; add the chopped onion and cook until soft and translucent, about 6–8 minutes.
3. Increase heat to medium-high and add the ground beef; cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Season with salt and pepper.
4. Sprinkle the flour over the meat and stir to coat; cook 1–2 minutes to eliminate the raw flour taste.
5. Gradually add the beef broth while stirring to create a smooth gravy; add the milk, bay leaf, and ground allspice if using.
6. Reduce heat and simmer gently until the sauce thickens, about 8–10 minutes. Adjust seasoning with salt and pepper.
7. Remove from heat and stir in the sour cream and mustard until combined; discard bay leaf.
8. Serve the hakklihakaste hot over boiled potatoes or noodles and sprinkle with chopped parsley.