German Raw Ground Beef Recipes
GERMAN HAMBURGERS (FRIKADELLEN)
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
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
GERMAN-STYLE BEEF ROAST
My grandmother used to make this, and I adapted it for my slow cooker. You'll love its convenience and great taste. -Lois Stanley, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; sprinkle with pepper. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the beer, ketchup and brown sugar; pour over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 376 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 382mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein.
GERMAN STEAK TARTARE (HORS D'OEUVRES)
Many Germans are partial to ground meats, and one of the most famous ground-beef dishes they serve is Steak Tartare. Traditionally, the beef for this unusual dish is chopped or ground very fine and served as soon as possible thereafter. It is shaped into a loaf, a well is pressed into the center, and an egg yolk is carefully dropped into the well. The meat is surrounded with capers, onions, parsley, and anchovy fillets; salt and pepper are on the side. The beef is then combined with all the condiments at the table in front of the guests, and is served with plenty of dark bread, butter, and frosty-cold steins of dark beer. This version is just as good but is prepared before your guests arrive and molded into a decorative ring shape. Be sure to use only the finest beef--prime, if available! McCall's Cooking School
Provided by Olha7397
Categories Spreads
Time 10m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil the inside of a 5-cup ring mold.
- Drain oil off anchovy fillets; separate and drain each on paper towels.
- Chop 4 of the fillets very finely and leave remaining whole; set aside.
- Chop onion very finely—you should have 1/2 cup.
- Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
- Using a wooden spoon, toss and mix until very well combined.
- Taste, and if necessary, add more seasonings.
- Mixture should be highly seasoned.
- Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
- Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
- To unmold: Uncover ring mold.
- Using a small knife, loosen meat mixture from edges of mold.
- Place a serving dish upside down on top of mold; invert mold and serving dish.
- Shake firmly to release meat mixture; remove mold.
- To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
- Drain olives; mound in center of ring mold.
- Arrange watercress around edge of meat.
- Be sure to keep the Steak Tartare refrigerated until ready to serve.
- It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.
Nutrition Facts : Calories 136.3, Fat 10.3, SaturatedFat 2.9, Cholesterol 43.5, Sodium 624.5, Carbohydrate 3, Fiber 1.4, Sugar 0.1, Protein 8.4
SEASONED HAMBURGER MIX
Dorothy Smith of El Dorado, Arkansas prepares a large batch of this ground beef mixture and freezes it in small portions. "It's the beginning of many made-in-minutes meals," she says. Included among her favorites are the two recipes that follow.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 portions (10 cups total).
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and onions in two batches over medium heat until meat is no longer pink; drain. In a large bowl, combine the beef mixture, salt, oregano, pepper and garlic salt. Freeze in 2-cup portions for up to 3 months.
Nutrition Facts : Calories 183 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
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