Thread: 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

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

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

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

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

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