My family loves it and asks for it after I have made a roast or a beef tenderloin - but a reminder: as any family recipe, such as flieschkierla, it fits my cultural palette and may not be of someone else's liking. As an example.. my grandmother ate tripe salad and sorry to all you tripe salad lovers, I can't get near the stuff. But I hope you try it.
The problem with family recipes that are orally handed down is that there is not a set recipe as you use up what you have and add the ingredients by the dish looks and how it feels, that becomes familiar to the cook.
So I have given you a set recipe from an Alsatian cooking blog: Les delices de laetita (please see below) that should help you make your own Flieshkierla. She also has a beautiful picture (so much better than mine!!!) so please take a look.
http://delicescooking.canalblog.com/archives/2010/05/30/18052500.html#c56246009
I had about a pound of left over beef tenderloin that already had been used as a roast and the next day sandwiches and it was fantastic but I didn't want to make another sandwich so I made flieskierla. If I would have only had 1/4 pound I would adjust the recipe to fit what I was making (as example not using a whole egg, I would just use the yolk)
for this much meat I used:
1 whole egg plus one egg yolk (as two eggs would have made the dish too watery as it was less than a pound of meat).
1 piece of bread soaked in milk (some people use cream instead of milk)
1/2 large onion (i use vidalias which tend to be huge - you can use a whole yellow onion chopped
1 T parsley medium chopped
s/p
a little less than 2 T flour (if this was a pound I probably would have used exactly 2 T of flour) If it was 1/2 a lb. of meat it would be half of that etc.
(optional a minced clove of garlic)
1 Tablespoon butter and about a tsp. oil (vegetable)
1. Grind the beef with the bread that was soaked in milk (do not add the milk that sits on the plate - just that lovely soaked bread - some of the milk of course will follow but you don't need all that mixture.) and a piece off the onion.
I use a grinder (my grandmother had a crank grinder that attached to the table.. I am so sad that I didn't keep it... I was young when I got it and didn't yet know what a treasure that was)
(you can use a food processor but be careful not to over mix as you will get much).
2. In a bowl, add the ground meat/bread mixture, parsley, chopped onion, (garlic if using) and taste (yes taste - its cooked so you don't have to worry). Add your salt 1/2 tsp to 1 tsp salt... (note my meat I made was already well seasoned so I didn't have to add a lot of salt and pepper) and your pepper 1/4 tsp to 1/2 tsp. Taste for seasonings. Remember you can always add more but you can't take it away.
For this recipe since it was almost a pound
3. add 1 egg plus 1 egg yolk
and almost 2 T of flour and mix well
Heat butter with a bit of oil (so it doesn't burn as easily) I use vegetable or canola oil.
Make patties out of the meat (I use a ice cream scooper to get consistency).
You can dip the patties in flour and shake off and then cook them as I did in this picture for a little crust or you can cook them straight in the butter. brown on one side, turn over (if you make your patties too big they will fall apart as the dough is not like hamburger meat - it is finer - you just want them big enough to turn. If they fall apart - that's okay - its all good.
With my flieshkierla I made a dijon vinaigrette salad, egg pasta with wild mushroom sauce (I found some great mushrooms at the market yesterday)
my mushroom sauce: sauteed mushrooms in butter until almost done, added 1 shallot finely minced and cooked for a minute as they burn fast. I added a 1/4 of wine (red or white dry) and a pinch of thyme and cooked the wine down by half. Added s/p pinches. and at the end a dollop of heavy cream until heated through. topped with bits of parsley and small grating of parmesan.
website Les delices de laetita Her recipe!
in French: (english translation (google) listed below)
* 450g de viande hachée ( mélange porc-boeuf pour moi )
* 2 oeufs entiers
* 1 gousse d'ail
* 1 gros oignon finement haché
* persil 1 càs
* 2 càs de farine
* sel, poivre
Dans un saladier, mélangez la viande avec les oeufs, la gousse d'ail écrasée, l'oignon, le persil et la farine.
Assaisonnez de sel et de poivre du moulin.
Bien mélanger pour avoir une préparation uniforme.
Faites chauffer une poêle avec 1 càc de beurre,
façonnez les galettes de viande avec 1 càs de préparation.
laissez-les griller 2 à 3mn sur chaque face, ,n'hésitez pas à remettre du beurre si les galettes accrochent.
in english:
2-3 for gourmets:
* 450g minced meat (pork, beef mixture for me) (note: about a pound) She seems to use raw meat but in my families tradition we use cooked beef as a way to use up extra beef.
* 2 eggs
* 1 clove of garlic
* 1 large onion, finely chopped
* 1 tbsp parsley
* 2 tbsp flour
* Salt and pepper
In a bowl, mix the meat with eggs, crushed garlic, onion, parsley and flour.
Season with salt and pepper.
Mix well to have a uniform preparation.
Heat a pan with 1 tsp butter
fashion patties with 1 tbsp preparation.
let the grill for 2 to 3 minutes on each side, do not hesitate to call if butter patties hang.
Remains only to taste good hot ...
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A great website about for Americans going to Alsace
from Suzele: Get Alsaced: http://www.getalsaced.com
Kiechle or Kierla in Alsatian
Kiechle and Kierla seem to be Alsatian words for "galette" in French. The word "galette" can translate to "crepe" or "pancake" or even sometimes "cake" in English.
So a fleisch kierla is a meat galette or meat patty in English. Quetsche (pronouced kvatchka) is the Alsatian word for a purple plum.- "kueche" is Alsatian for "cake."
Alsatian isn't a written language, so there are many many variations in the spelling and pronunciation of almost every word.
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