richard-in-cincy
Well-known member
Corrected title!
REC: German Meatballs in Caramelized Onion Sauce with Mashed Potatoes(Frikadellen zu brauner Zwiebelsoße auf Kartoffelpuree)
Ingredients for 4 people:
1 day-old Kaiser roll
6 large onions (about 600g)
1 kg. Potatoes
Salt, black pepper
3 tablespoons (60 g) butter
2 tablespoons (30 g) flour
3/8 l beef stock
1/8 l + 1/4 l milk
5 tablespoons whipping cream
500 g mixed ground beef and pork (and veal, optional), i.e. “Meatloaf Mix”
2 teaspoons Düsseldorf or Dijon mustard
1 egg
Paprika and pepper
2 tablespoons oil
grated nutmeg
1/2 bunch parsley
2 dill pickles
Preparation:
1. Soften the roll in milk, tear or slice into small pieces. Peel onions and chop1, cut 5 into rings. Peel potatoes, wash. Boil in salted water for about 20 minutes.
2. Heat 2 tablespoons of fat. Fry the Onion rings until golden brown. Sprinkle with flour and fry light brown. While stirring, pour 3/8 l beef stock and 1/8 l milk and add the cream. Bring to a boil and simmer 5 minutes. Season with salt and pepper to taste.
3. Knead the ground meat, bread, diced onions, mustard and egg together. Season with salt, pepper and paprika. Shape into about 12 small meatballs. fry in hot oil 6-7 minutes per side.
4. Heat 1/4 l milk and 1 tablespoon butter (or more to taste). Drain the potatoes. Add hot milk and mash. Season with salt, pepper and nutmeg.
5. Wash and chop the parsley. Finely dice pickles.
To serve: On a platter, spread the mashed potatoes. Pile the Frikadellan on top. Cover with Carmelized Onion Sauce. Garnish with parsley and chopped dill pickle.
Serve with a green salad.
REC: German Meatballs in Caramelized Onion Sauce with Mashed Potatoes(Frikadellen zu brauner Zwiebelsoße auf Kartoffelpuree)
Ingredients for 4 people:
1 day-old Kaiser roll
6 large onions (about 600g)
1 kg. Potatoes
Salt, black pepper
3 tablespoons (60 g) butter
2 tablespoons (30 g) flour
3/8 l beef stock
1/8 l + 1/4 l milk
5 tablespoons whipping cream
500 g mixed ground beef and pork (and veal, optional), i.e. “Meatloaf Mix”
2 teaspoons Düsseldorf or Dijon mustard
1 egg
Paprika and pepper
2 tablespoons oil
grated nutmeg
1/2 bunch parsley
2 dill pickles
Preparation:
1. Soften the roll in milk, tear or slice into small pieces. Peel onions and chop1, cut 5 into rings. Peel potatoes, wash. Boil in salted water for about 20 minutes.
2. Heat 2 tablespoons of fat. Fry the Onion rings until golden brown. Sprinkle with flour and fry light brown. While stirring, pour 3/8 l beef stock and 1/8 l milk and add the cream. Bring to a boil and simmer 5 minutes. Season with salt and pepper to taste.
3. Knead the ground meat, bread, diced onions, mustard and egg together. Season with salt, pepper and paprika. Shape into about 12 small meatballs. fry in hot oil 6-7 minutes per side.
4. Heat 1/4 l milk and 1 tablespoon butter (or more to taste). Drain the potatoes. Add hot milk and mash. Season with salt, pepper and nutmeg.
5. Wash and chop the parsley. Finely dice pickles.
To serve: On a platter, spread the mashed potatoes. Pile the Frikadellan on top. Cover with Carmelized Onion Sauce. Garnish with parsley and chopped dill pickle.
Serve with a green salad.