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Thread: REC: Fricadella (Chopped Steak)

  1. #1
    Mike Muth Guest

    Default REC: Fricadella (Chopped Steak)

    Fricadella (Chopped Steak) - a German recipe from Ingeborg Muth
    Serves 8.
    12 grams net carbs per serving.

    24 ounces ground beef
    1/2 cup bread crumbs
    1/2 cup milk
    1 onion, diced fine
    salt
    pepper

    Soften the bread crumbs in the milk or substitute water for the milk.
    Squeeze out the excess fluid.
    Mix the beef, crumbs, milk, onion, and seasonings (to taste) well.
    Press into a pan in a 1 inch layer covering the bottom of the pan.
    Cover the pan with plastic wrap.
    Place in the refrigerator overnight.
    Cut into serving sized squares.
    Lightly flour both sides.
    Fry in butter.

  2. #2
    George Leppla Guest

    Default Re: REC: Fricadella (Chopped Steak)

    On 10/1/2012 11:22 AM, Mike Muth wrote:
    > Fricadella (Chopped Steak) - a German recipe from Ingeborg Muth
    > Serves 8.
    > 12 grams net carbs per serving.
    >
    > 24 ounces ground beef
    > 1/2 cup bread crumbs
    > 1/2 cup milk
    > 1 onion, diced fine
    > salt
    > pepper
    >
    > Soften the bread crumbs in the milk or substitute water for the milk.
    > Squeeze out the excess fluid.
    > Mix the beef, crumbs, milk, onion, and seasonings (to taste) well.
    > Press into a pan in a 1 inch layer covering the bottom of the pan.
    > Cover the pan with plastic wrap.
    > Place in the refrigerator overnight.
    > Cut into serving sized squares.
    > Lightly flour both sides.
    > Fry in butter.
    >


    We had this often when I was a kid. The proportions of meat-to-bread
    used depended on my folk's financial condition at the time. There were
    times when the amount of bread far exceeded the amount of meat. It was
    all good.

    Thanks for the memory jog.

    George L

  3. #3
    Mike Muth Guest

    Default Re: REC: Fricadella (Chopped Steak)

    On Oct 1, 11:38*am, George Leppla <geo...@cruisemaster.com> wrote:
    > On 10/1/2012 11:22 AM, Mike Muth wrote:
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > > Fricadella (Chopped Steak) - a German recipe from Ingeborg Muth
    > > Serves 8.
    > > 12 grams net carbs per serving.

    >
    > > 24 ounces ground beef
    > > 1/2 cup bread crumbs
    > > 1/2 cup milk
    > > 1 onion, diced fine
    > > salt
    > > pepper

    >
    > > Soften the bread crumbs in the milk or substitute water for the milk.
    > > Squeeze out the excess fluid.
    > > Mix the beef, crumbs, milk, onion, and seasonings (to taste) well.
    > > Press into a pan in a 1 inch layer covering the bottom of the pan.
    > > Cover the pan with plastic wrap.
    > > Place in the refrigerator overnight.
    > > Cut into serving sized squares.
    > > Lightly flour both sides.
    > > Fry in butter.

    >
    > We had this often when I was a kid. *The proportions of meat-to-bread
    > used depended on my folk's financial condition at the time. *There were
    > times when the amount of bread far exceeded the amount of meat. *It was
    > all good.
    >
    > Thanks for the memory jog.


    You're welcome. We still like to eat this from time to time. If
    we're in a hurry, we just make patties instead of letting it sit
    overnight.

    You're right, it is all good.

    --
    Mike


  4. #4
    Victor Sack Guest

    Default Re: REC: Fricadella (Chopped Steak)

    Mike Muth <[email protected]> wrote:

    > Fricadella (Chopped Steak) - a German recipe from Ingeborg Muth
    > Serves 8.
    > 12 grams net carbs per serving.
    >
    > 24 ounces ground beef
    > 1/2 cup bread crumbs
    > 1/2 cup milk
    > 1 onion, diced fine
    > salt
    > pepper
    >
    > Soften the bread crumbs in the milk or substitute water for the milk.
    > Squeeze out the excess fluid.
    > Mix the beef, crumbs, milk, onion, and seasonings (to taste) well.
    > Press into a pan in a 1 inch layer covering the bottom of the pan.
    > Cover the pan with plastic wrap.
    > Place in the refrigerator overnight.
    > Cut into serving sized squares.
    > Lightly flour both sides.
    > Fry in butter.


    Slight correction... it is Frikadelle (plural Frikadellen). I would
    define it as a rissole rather than as chopped steak, especially as
    generic Frikadellen, just like generic rissoles, can be made of most any
    ingredients, including fish or vegetables. A specifically beef
    Frikadelle would usually be called "deutsches Beefsteak" (once the
    default name, now somewhat rare) or "Hacksteak" (more often now) here.
    Also, Frikadellen overwhelmingly tend to be shaped into balls, often
    slightly flattened; square Frikadellen are almost unheard of.

    Victor

  5. #5
    Mike Muth Guest

    Default Re: REC: Fricadella (Chopped Steak)

    On Oct 1, 4:34*pm, azaze...@koroviev.de (Victor Sack) wrote:
    > Mike Muth <m...@unverbesserlich.net> wrote:
    > > Fricadella (Chopped Steak) - a German recipe from Ingeborg Muth
    > > Serves 8.
    > > 12 grams net carbs per serving.

    >
    > > 24 ounces ground beef
    > > 1/2 cup bread crumbs
    > > 1/2 cup milk
    > > 1 onion, diced fine
    > > salt
    > > pepper

    >
    > > Soften the bread crumbs in the milk or substitute water for the milk.
    > > Squeeze out the excess fluid.
    > > Mix the beef, crumbs, milk, onion, and seasonings (to taste) well.
    > > Press into a pan in a 1 inch layer covering the bottom of the pan.
    > > Cover the pan with plastic wrap.
    > > Place in the refrigerator overnight.
    > > Cut into serving sized squares.
    > > Lightly flour both sides.
    > > Fry in butter.

    >
    > Slight correction... it is Frikadelle (plural Frikadellen). *I would
    > define it as a rissole rather than as chopped steak, especially as
    > generic Frikadellen, just like generic rissoles, can be made of most any
    > ingredients, including fish or vegetables. *A specifically beef
    > Frikadelle would usually be called "deutsches Beefsteak" (once the
    > default name, now somewhat rare) or "Hacksteak" (more often now) here.
    > Also, Frikadellen overwhelmingly tend to be shaped into balls, often
    > slightly flattened; square Frikadellen are almost unheard of.


    The spelling is my fault. We did this from memory and not a written
    recipe. The wife makes these without consulting the recipe book.

    I think I've mentioned elsewhere that we often just made patties
    rather than the squares. I would point you to that, but there's
    nothing in the Google Archives.

    Since the wife is German and was making these long before I met her
    (we met in Tauberbischofsheim in 1974), I would have to argue that
    this is a German recipe, no matter how much it might differ from what
    is common elsewhere.

    While I am not saying your mention of Frikadellen made from other
    meats is wrong (I bow to your wider experience in this), I'd never
    seen them done with anything but ground beef. I chose to call it
    "chopped steak" because of a similarity to an Amish recipe for
    "chopped steak". I will note that this recipe also seems to resemble
    an Australian rissole - which I had not known of until about three
    minutes ago.

    --
    Mike

  6. #6
    sf Guest

    Default Re: REC: Fricadella (Chopped Steak)

    On Mon, 01 Oct 2012 11:38:04 -0500, George Leppla
    <[email protected]> wrote:

    > On 10/1/2012 11:22 AM, Mike Muth wrote:
    > > Fricadella (Chopped Steak) - a German recipe from Ingeborg Muth
    > > Serves 8.
    > > 12 grams net carbs per serving.
    > >
    > > 24 ounces ground beef
    > > 1/2 cup bread crumbs
    > > 1/2 cup milk
    > > 1 onion, diced fine
    > > salt
    > > pepper
    > >
    > > Soften the bread crumbs in the milk or substitute water for the milk.
    > > Squeeze out the excess fluid.
    > > Mix the beef, crumbs, milk, onion, and seasonings (to taste) well.
    > > Press into a pan in a 1 inch layer covering the bottom of the pan.
    > > Cover the pan with plastic wrap.
    > > Place in the refrigerator overnight.
    > > Cut into serving sized squares.
    > > Lightly flour both sides.
    > > Fry in butter.
    > >

    >
    > We had this often when I was a kid. The proportions of meat-to-bread
    > used depended on my folk's financial condition at the time. There were
    > times when the amount of bread far exceeded the amount of meat. It was
    > all good.
    >
    > Thanks for the memory jog.
    >

    The only frickedeller I've ever known about is made with veal and
    pork. Here's an example
    http://www.danishnet.com/info.php/fo...balls-209.html


    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  7. #7
    John John Guest

    Default Re: REC: Fricadella (Chopped Steak)

    On Mon, 1 Oct 2012 17:37:35 -0700 (PDT), Mike Muth
    <[email protected]> wrote:

    >The spelling is my fault. We did this from memory and not a written
    >recipe. The wife makes these without consulting the recipe book.
    >
    >I think I've mentioned elsewhere that we often just made patties
    >rather than the squares. I would point you to that, but there's
    >nothing in the Google Archives.
    >
    >Since the wife is German and was making these long before I met her
    >(we met in Tauberbischofsheim in 1974), I would have to argue that
    >this is a German recipe, no matter how much it might differ from what
    >is common elsewhere.
    >
    >While I am not saying your mention of Frikadellen made from other
    >meats is wrong (I bow to your wider experience in this), I'd never
    >seen them done with anything but ground beef. I chose to call it
    >"chopped steak" because of a similarity to an Amish recipe for
    >"chopped steak". I will note that this recipe also seems to resemble
    >an Australian rissole - which I had not known of until about three
    >minutes ago.


    Also, not to be confused with the frikandel:

    http://en.wikipedia.org/wiki/Frikandel

    And here's the special Open Leg version, with curry ketchup:

    http://www.punksquad.nl/plaatjes/upload/fqjC6ED.jpg

    --
    John

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