Frikadellar
photo by Lillemor
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1 small onion, chopped fine
- 1 teaspoon salt
- 2 eggs
- 3⁄4 cup milk
- 1⁄4 cup flour
- 1⁄4 teaspoon pepper
directions
- Mix the beef, pork, eggs and milk well.
- Add flour, onion, s&p.
- Mix well.
- In heavy skillet melt some shortening to coat pan.
- Form the mixture into egg shapes (oval kinda).
- brown until done.
- Turn very carefully.
Questions & Replies
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Reviews
-
To this excellent basic recipe I add a smitch of allspice (Die Tre Krydderier) and nutmeg to enhance the flavor. Fine crumbs can be substituted for flour. The meat mixture should be very soft to shape but firm enough between two tablespoons to form the ovals. Boiled new red potatoes with parsley and butter are a perfect side dish, or Danish potato salad made with creme fraiche. The potato water is tradionally essential to make the pan gravy, however you thicken it to start. The hot potato water is added slowly, stirring. Leftovers sliced make open-faced sandwiches on buttered bread, usually the dark rye/pumpernickels. I'm preparing a modest family Easter cold table. This is one of the three meats. Well done, Shirl! Beth
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Well, this was tasty. I didn't have the proportions right (too much pork) but it seemed fine that way. It did make a lot of food. I took another reviewers advice and served it with boiled red potatoes. I did add a pinch of allspice. A little on the bland side, but I assume that's how it's supposed to be. Thanks for sharing.
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Oh Shirl, this is one of my favorite comfort foods! I use Farmer John's breakfast sausage in place of the ground pork, I like the sage and seasonings in it (though my Grandmother would raise her eyebrows at that. Like many Danish cooks, pepper is about as exotic as her seasonings get). Noodles! Gravy! You gotta have both with this! (and those pan drippings make a real fine base to the gravy). Thanks Shirl!
Tweaks
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Oh Shirl, this is one of my favorite comfort foods! I use Farmer John's breakfast sausage in place of the ground pork, I like the sage and seasonings in it (though my Grandmother would raise her eyebrows at that. Like many Danish cooks, pepper is about as exotic as her seasonings get). Noodles! Gravy! You gotta have both with this! (and those pan drippings make a real fine base to the gravy). Thanks Shirl!
RECIPE SUBMITTED BY
<p>I am originally from Alberta, Canada.</p>
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