Exotic Frikadellen With Mushroom Gravy Recipes

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EXOTIC FRIKADELLEN WITH MUSHROOM GRAVY



Exotic Frikadellen With Mushroom Gravy image

Make and share this Exotic Frikadellen With Mushroom Gravy recipe from Food.com.

Provided by rocket_j_dawg

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons pine nuts
500 g ground beef
1 egg
3 tablespoons breadcrumbs
1/2 teaspoon pepper
5 dried apricots, chopped
2 tablespoons coriander
1 tablespoon oil
1 tablespoon butter
1 (8 ounce) package gravy mix, Knorr Hunter
1 1/4 cups water
1/4 cup mushroom, sliced
1 tablespoon butter

Steps:

  • Roast the pine nuts in a dry pan until they turn a creamy butterscotch color.
  • Mix the pine nuts together with the next 6 ingredients and form into 4 patties.
  • Heat the oil and butter together over medium heat in a skillet.
  • Fry the patties in the skillet for about 10 min per side until no longer pink.
  • Remove from skillet and keep warm.
  • In the same skillet, drain all the fat but do not wipe clean, heat 1 tbsp butter and saute the mushrooms until just soft.
  • Mix the gravy mix with water in a measuring cup and add to the mushrooms.
  • Heat according to package directions.
  • Now you are done. All you have to do is plate the Frikadellen and serve with the gravy. The sides are up to you but we like the ones mentioned in the description.
  • Enjoy.

Nutrition Facts : Calories 691.6, Fat 41, SaturatedFat 14.7, Cholesterol 153.2, Sodium 2695.7, Carbohydrate 46.9, Fiber 3.4, Sugar 13.6, Protein 33.2

GERMAN HAMBURGERS (FRIKADELLEN)



German Hamburgers (Frikadellen) image

The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.

Provided by Amy

Categories     World Cuisine Recipes     European     German

Time 40m

Yield 4

Number Of Ingredients 8

1 Kaiser roll
⅔ pound ground beef
⅓ pound ground pork
1 onion, finely chopped
¼ cup chopped fresh parsley
1 egg
1 teaspoon Hungarian hot paprika
salt and ground black pepper to taste

Steps:

  • Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
  • Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
  • Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g

MUSHROOM GRAVY



Mushroom Gravy image

My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!

Provided by BakingWithLuv

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 16

Number Of Ingredients 9

2 tablespoons butter
1 (8 ounce) package button mushrooms, sliced
¼ cup minced shallot
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
2 cups fat-free reduced-sodium beef broth
¼ cup half-and-half
½ teaspoon ground black pepper
1 dash salt

Steps:

  • Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g

FRIKADELLER (SCANDINAVIAN MEATBALLS) WITH RICH GRAVY



Frikadeller (Scandinavian Meatballs) With Rich Gravy image

Frikadeller are juicy meatballs, served in a rich gravy. This Scandinavian recipe goes well with spiced red cabbage. It also freezes beautifully. From delicious magazine, posted for ZWT 6.

Provided by English_Rose

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 large onion, grated
1 lb ground beef or 1 lb ground veal
1 lb ground pork
1 tablespoon fresh thyme leave
2 ounces fresh white breadcrumbs
3 tablespoons milk
salt and pepper
1 tablespoon olive oil
1 ounce butter
3 tablespoons all-purpose flour
1 1/2 tablespoons tomato paste
1 1/4 cups red wine
3 1/4 cups beef broth, hot
1 -2 teaspoon Worcestershire sauce
1 dash double cream (optional)
2 teaspoons red currant jelly

Steps:

  • To make the meatballs, mix together the onion, meat, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it sticking), shape about 20 slightly oval balls out of the meat mixture. Place on a baking tray lined with baking paper, cover with plastic wrap and chill for 10 minutes, or overnight if time permits.
  • Preheat the oven to 350°F Heat the olive oil and butter in a large frying pan over a medium heat. Add the meatballs, in batches if necessary, and brown until golden all over. Transfer to an ovenproof dish and place in the oven for 10 minutes until cooked through.
  • While the meatballs are in the oven, take the frying pan in which you cooked them and place it over a medium heat. Whisk in the flour, add the tomato paste and whisk again for 1-2 minutes, then add the red wine. Turn the heat up to high and bubble for a few minutes. Whisk in the broth and simmer for 5-10 minutes. Season to taste with the Worcestershire sauce, salt and black pepper, then stir in a splash of cream and the redcurrant jelly.
  • (If freezing: Allow everything to cool, then tip the meatballs into a freezer bag and cover completely with the sauce. Freeze for up to 1 month.
  • Defrost completely and reheat in a saucepan until piping hot throughout.)Serve 3-4 meatballs per person with lots of sauce, spiced red cabbage and mash.

Nutrition Facts : Calories 832, Fat 51.3, SaturatedFat 19.9, Cholesterol 201.2, Sodium 832.9, Carbohydrate 21.7, Fiber 1.4, Sugar 5.4, Protein 54.6

FRIKADELLER (DANISH MEATBALLS AND GRAVY)



Frikadeller (Danish Meatballs and Gravy) image

Frikadeller is served everywhere as a hearty meal or as a tasty and well loved meal when friends get together. Danish meatballs may just be the common food that binds Denmark together as a country! Much better than those Swedish ones at IKEA.

Provided by Member 610488

Categories     Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb ground pork
3/4 lb ground veal
1/2 teaspoon salt
1/2 teaspoon pepper
1 big onion, minced
2 tablespoons flour
1 egg
4 tablespoons butter (Danish is the best)
4 tablespoons flour
3 cups beef stock
3 tablespoons white vinegar
salt and pepper, to taste
3 tablespoons sherry wine
1 teaspoon dill (optional)

Steps:

  • Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients.
  • Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly.
  • Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy.
  • Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly.

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