Fricadelles Of Beef

 To serve four.

* This product is also available ready-made! If you live in the Ottawa-Hull, Alfred-Plantagenet, Lachute, Montebello or Montreal area, drop by and pick yours up today - each fricadelle is accompanied by a serving of sauce.

Preparation

A sort of elongated meatball, the Fricadelle is a Belgian/German specialty made with ground meat and a variety of complementary ingredients and seasonings. It may be deep-fried or slow-cooked in a stew. Beer is sometimes featured in the recipe. Our recipe borrows its inspiration from the classic “Beef Wellington”. The ground, seasoned meat is wrapped in puff pastry, baked in the oven and served hot accompanied by a beer-based venison sauce.

The Fricadelles

500 g or 1 lb-2 oz Ground Belgian Blue Beef
400 g or 15 oz Puff pastry
100 g Dry bread crumbs
1 Thinly sliced onion
50 ml or 2 oz of 35% cream
1 Whole egg
1 tbsp Chopped parsley
Nutmeg, salt, pepper to taste
1 egg yolk

Sauté the sliced onion in butter until softened. Chill. Roll out the puff pastry to a thickness of 3 mm (1/8"). Cut 4 equal size rectangles.

Incorporate all ingredients (except the egg yolk) into the ground beef and mix thoroughly. Divide this mixture into 4 equal amounts and form 4 elongated meatballs (cylindrical) to a length matching the width of the puff pastry rectangles. Place each roll at the end of the rectangle and proceed to roll up the pastry around the “fricadelle”. Use a little egg wash to secure the pastry. Place each roll seam down on a baking sheet. Brush with egg wash and place in a hot oven (400 F) for approximately 30 minutes.

Venison Sauce

1/2 li or 18 oz Brown veal (beef) stock
100 ml or 4 oz Beer (light or amber colour)
1 tsp Dijon mustard
4 tbsp raspberries (unsweetened)
salt, green pepper corns (in brine)

In a saucepan over medium heat, reduce the beer by half, add the veal stock, the mustard and the raspberries. Again reduce by half. Add the green pepper corns and salt to taste. Serve immediately.

Recipe by Luc Gielen, Owner of the Restaurant Le Sans P.
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