Text 13631, 79 rader
Skriven 2008-09-12 17:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Fleisch Kuechele
========================
-=> Quoting Allen Prunty to Allen Prunty <=-

 AP> Fleisch Kuechele is the German version of a hamburger. Every
 AP> region/state has their own version and name for this burger.

 AP> What sets it apart from the traditional American-styled burger
 AP> is it's insane amount of bread crumbs....
 AP> cracking an egg....
 AP> even more traditionally Bavarian by adding 1 small onion....

Fried meatloaf patties!

That's the way my Mom made them when I was a kid and how I made them
until recently. I never thought of them as German but perhaps they
were. Mom's mother was German although several generations Canadian.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bison Meatballs With Sage Onion Gravy, Modern
 Categories: Buffalo, Groundmeat, Native, Sauces
      Yield: 4 servings
 
      1 lb Onions, peeled and
           Quartered
      6    Cloves garlic, peeled
      2 tb Extra virgin olive oil
      1 lb Ground bison
      1 ts Freshly ground black pepper
    1/4 ts Fine sea salt
    1/2 ts Soy sauce
      2 tb Ketchup
      1 ts Dried oregano
        pn Cayenne pepper
      1 c  Dry breadcrumbs, such as
           Panko
      1    Egg
      2 tb Chopped sage
      2 c  Beef broth
      2 tb Flour
 
  In the bowl of a food processor, pulse onions and garlic until
  finely chopped. Set aside 1/2 cup of this mixture. Preheat a
  tablespoon of the oil in a large saute pan over medium high heat.
  Transfer remaining chopped onions and garlic from the food
  processor to the hot pan and cook, stirring often until
  caramelized, about 15 minutes. When onions in pan are caramelized,
  transfer to a bowl and set aside.
  
  Meanwhile, make meatballs. Combine reserved onions and garlic with
  bison, pepper, salt, soy sauce, ketchup, oregano, cayenne,
  breadcrumbs and egg. With a spatula, toss lightly to combine.
  Overworking mixture will create a heavy paste, so use a light
  hand. Roll into 12 balls and transfer to a plate.
  
  Return pan to medium heat and add remaining olive oil. Add
  meatballs and brown them on all sides, 5 to 10 minutes. Whisk beef
  broth, flour and sage into bowl with caramelized onions. When
  meatballs are browned, stack to one side of the pan. Pour in broth
  mixture and stir, scraping up any browned bits on the bottom of
  the pan. Redistribute meatballs evenly in pan and simmer over
  medium heat, turning meatballs occasionally with a spoon. Cook
  until gravy is thickened and meatballs are cooked through, 15 to
  20 minutes. To serve, arrange meatballs on a plate and spoon gravy
  over them.

  From: Mignonne
 
MMMMM



Cheers

YK Jim


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