Directions:
Soak bread in milk or water for a good 15-30 minutes
The milk will add a more tender texture to the Frickadeller
Squeeze out excess milk and mush them up.
to make your panade into a nice goo.
A note on Panade;
In a nutshell, a panade (in French means bread paste) is something our German relatives used
and probably didn't know that when meat cooks the protiens in the fibers will get very tight and
release their moisture. The panade gelatinizes , absorbs this moisture from the meat and also
sort of lubricates the fibers so they don't toughen so much.
This way we can cook the Frikadeller to have a nice crisp crust and it will have a nice soft
interior, a perfect texture balance.
Using a Panade to tenderize and keep burgers moist
Saute the onions in a little butter or olive oil till transparent.
Mix the Panade, the onions egg and parsley together into the ground beef .
I make 2 oz. Frikadellen, the easiest way is to make a meatball and flatten it a bit.
Fry the Frikadellen in 2 tablespoons oil or oil and butter. till they are done and reserve on a plate.
In the oil remaining add the onions and black pepper and cook till the onions are tender.
Add the flour and cook for 1 minute.
Add the stock and beer or wine if you like.
Allow the stock to simmer till it thickens.
Add the frikadellen and simmer it in the gravy for at least 5 minutes.
Mashed potatoes and Rotkohl or sweet and sour red cabbage are great accompaniments to the Frikadellen in
onion gravy.
Traditional Frikadellen
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