This is a mainstay in many Danish households.  Growing up, we usually had these tasty morsels at least once a week.  There are many different variations to this recipe….some use a combination of ground sirloin beef with ground pork, some only use ground pork, and many of the recipes contain cubed bread soaked in milk.  I don’t remember my Mom’s recipe….but I do remember she fried them in butter, and using a spoon, would continually “bathe"  the meat patties in butter as they cooked.  They really are delicious comfort food.  So this is my version of Danish Frikadeller…..
Note:  This recipe is also very good with a combo of ground turkey and ground pork – using chicken stock instead of beef stock.
1 lb. Lean Ground Beef (I used a hormone free beef)
½ lb. Ground Pork
1 egg
1 small grated onion
¼ cup gluten free breadcrumbs
salt and pepper (I used quite a lot of pepper)
2 – 4 Tblsp. butter
5-6 sliced crimini mushrooms
¾ cup Beef Stock
½ cup white wine - optional
Salt and pepper to taste
Mix up the meat, onion, egg, breadcrumbs, salt and pepper.  These are then shaped like an oval egg shape as opposed to a round meat ball.
Melt the butter in a frying pan on medium heat.  Once heated, place in the Frikadeller, and as it is cooking begin to spoon on the melted butter.  I probably did this about 3 times during the cooking of one side, then when browned, flip over and repeat until meat is cooked through.  Once cooked, place the Frikadeller on a plate and set aside.
Add the sliced mushrooms to the pan – sautéing till nicely golden.  Add salt and pepper, then deglaze with the white wine, scraping up any brown bits in the pan.  Add in the beef stock and bring to a simmer.  Make a cornstarch slurry with some of the beef stock, then slowly drizzle into the pan, whisking until the desired consistency.  Return the Frikadeller to the pan gravy, keep on simmer until reheated through.  Served with mash potatoes and fresh steamed vegetables – reminds me of childhood!

Ina Gawne
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April 15, 2010