This minced meat dish is a staple of Estonian culture and super easy to make. It’s perfect with a nice side of roasted potatoes or a toasted piece of black bread to pick up the sauce. While it’s not glamorous it comes together in just a few minutes and can be adapted or flavored any way you want so it’s perfect for a quick mid-week meal. It’s also good as a topping on pasta or rice.
Hakklihakaste
In a hot pan add the butter and wait until it melts before you add the onions. Fry the onions on medium heat with a little salt to draw out the water, just until they become translucent - about 7-8 minutes.
Once the onion has broken down add the meat and allow to fry for 1-2 minutes before breaking up into very small pieces. Cook until there is no more visible pinkness then add the tomato paste and flour.
Cook for 1-2 minutes until all the flour is absorbed and the tomato paste bubbles slightly then add the stock and cook for about 10 minutes until it thickens into a sauce.
Turn the heat off and add a few tablespoons of sour cream and mix thoroughly. Adjust seasoning and serve hot.
Adapted from Nami Nami
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