Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) ground meat, half pork and half beef
- 1 medium onion, finely grated
- 1 small day-old white roll (about 2 oz/60 g), soaked in 1/3 cup (80 ml) milk
- 1 large egg, 2 tsp Dijon or German mustard, 2 tsp dried marjoram
- 1.5 tsp kosher salt (or 1 tsp fine sea salt), 1 tsp black pepper
- 2 tbsp neutral oil + 2 tbsp butter, divided
- 10 oz (300 g) cremini mushrooms, sliced; 1 small shallot; 1 garlic clove
- 1/2 cup (120 ml) dry white wine, 1 cup (240 ml) stock, 3/4 cup (180 ml) heavy cream
- 2 lb (900 g) Yukon Gold potatoes; 4 tbsp (60 g) butter; 3/4 cup (180 ml) warm milk
- 1 English cucumber; 1/3 cup (80 g) sour cream; 2 tbsp fresh dill; 1 tbsp vinegar; 1 tsp sugar
Do This
- 1. Salt sliced cucumber (1 tsp); rest 10 minutes, then drain. Mix sour cream, dill, vinegar, sugar, pepper; toss and chill.
- 2. Start potatoes in cold salted water; simmer 15–20 minutes until tender.
- 3. Soak roll in milk 5 minutes; squeeze dry. Mix meats with grated onion, soaked roll, egg, mustard, marjoram, salt, pepper; rest 10 minutes.
- 4. Shape 4 patties (1.5–2 cm thick). Sear in 1 tbsp oil + 1 tbsp butter over medium-high, 4–5 minutes per side. Cook to 160°F/71°C; rest.
- 5. Sauce: sauté mushrooms in remaining fat, add shallot and garlic. Deglaze with wine; reduce. Add stock, mustard, then cream; simmer to silky.
- 6. Return patties to sauce 2 minutes. Mash potatoes with butter and warm milk; season with salt, white pepper, pinch nutmeg.
- 7. Serve patties with mushroom-cream sauce, mashed potatoes, and cucumber-dill salad. Garnish with parsley.
Why You’ll Love This Recipe
- Classic German comfort: juicy pork-beef patties perfumed with marjoram and mustard.
- One-pan mushroom cream sauce that’s restaurant-silky and weeknight-easy.
- Balanced plate: rich frikadellen and mash with a cool, crisp cucumber-dill salad.
- Make-ahead friendly components to streamline dinner.
Grocery List
- Produce: 1 onion, 1 shallot, 1 garlic clove, 10 oz (300 g) cremini mushrooms, 1 English cucumber, 2 lb (900 g) Yukon Gold potatoes, fresh dill, flat-leaf parsley, lemon (optional)
- Dairy: Milk, heavy cream, sour cream, butter, 1 large egg
- Pantry: Ground beef, ground pork, day-old white roll, Dijon or German mustard, dried marjoram, stock (beef or chicken), dry white wine, neutral oil, kosher salt, black pepper, white pepper, nutmeg, white wine vinegar, sugar
Full Ingredients
For the Frikadellen (Meat Patties)
- 12 oz (340 g) ground beef (80/20)
- 12 oz (340 g) ground pork
- 1 small day-old white roll (about 2 oz/60 g), torn and soaked in 1/3 cup (80 ml) milk, then squeezed dry
- 1 medium yellow onion (about 5 oz/150 g), finely grated
- 1 large egg
- 2 tsp Dijon or German medium-hot mustard
- 2 tsp dried marjoram (or 2 tbsp finely chopped fresh marjoram)
- 1.5 tsp kosher salt (9 g) or 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp neutral oil (for searing)
- 1 tbsp unsalted butter (for searing)
Mushroom-Cream Pan Sauce
- 10 oz (300 g) cremini or button mushrooms, sliced 1/4 inch (6 mm)
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
- 1/2 cup (120 ml) dry white wine (or extra stock)
- 1 cup (240 ml) beef or chicken stock
- 3/4 cup (180 ml) heavy cream
- 1 tsp Dijon mustard
- 1 tsp lemon juice (optional, to brighten)
- Kosher salt and black pepper, to taste
- 2 tbsp chopped parsley, for garnish
Mashed Potatoes
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 3/4 cup (180 ml) warm whole milk
- 1/4 cup (60 ml) heavy cream (optional for extra richness)
- 1.25 tsp kosher salt, plus more to taste
- Pinch white pepper and freshly grated nutmeg
Cucumber-Dill Salad
- 1 English cucumber (about 12 oz/350 g), thinly sliced
- 1 tsp fine salt (for salting the cucumber)
- 1/3 cup (80 g) sour cream
- 1 tbsp white wine vinegar
- 1 tsp sugar
- 2 tbsp finely chopped fresh dill
- Black pepper, to taste
Step-by-Step Instructions
Step 1: Get set and soak the roll
Measure all ingredients, bring milk for mashing to a gentle warmth, and set a large pot of cold water for the potatoes. Tear the day-old roll into small pieces and soak in 1/3 cup (80 ml) milk for 5 minutes, then squeeze out excess liquid and set aside.
Step 2: Make the cucumber-dill salad
Toss the thinly sliced cucumber with 1 tsp fine salt. Let stand 10 minutes to draw out water, then drain and gently squeeze dry. In a bowl, whisk sour cream, vinegar, sugar, dill, and a few grinds of black pepper. Fold in cucumbers. Chill until serving.
Step 3: Cook the potatoes
Add the potato chunks to the pot of cold, well-salted water (it should taste pleasantly seasoned). Bring to a simmer and cook 15–20 minutes until a knife meets little resistance. Drain and return to the hot pot over low heat for 2–3 minutes to steam off moisture.
Step 4: Mix and shape the Frikadellen
In a large bowl, combine ground beef, ground pork, squeezed roll, grated onion, egg, mustard, marjoram, salt, and pepper. Mix with a fork or hand until slightly sticky and homogenous, 30–60 seconds. Rest 10 minutes to hydrate. With damp hands, form four patties about 3/4 inch (1.5–2 cm) thick. Make a shallow thumb-indent in the center of each to prevent doming.
Step 5: Sear the patties
Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high. When butter foams, add patties without crowding. Sear 4–5 minutes per side until well browned and cooked through to an internal temperature of 160°F (71°C). If needed, reduce heat to medium and cover for the last 2 minutes. Transfer to a plate and tent with foil.
Step 6: Build the mushroom-cream pan sauce
In the same skillet, add 1 tbsp oil and 1 tbsp butter if the pan looks dry. Add mushrooms and cook over medium-high, stirring occasionally, until deeply browned and their liquid has evaporated, 6–8 minutes. Stir in shallot and garlic; cook 1 minute. Deglaze with white wine, scraping browned bits, and reduce by half, 1–2 minutes. Add stock and 1 tsp Dijon; simmer 4–5 minutes to reduce. Stir in heavy cream; simmer 3–4 minutes until silky and spoon-coating. Season to taste with salt, pepper, and lemon juice if desired. Return patties and any juices to the pan; simmer 2 minutes to warm and glaze.
Step 7: Mash the potatoes
Pass the dry potatoes through a ricer or mash by hand. Fold in butter until melted, then gradually add warm milk (and cream, if using) until smooth and fluffy. Season with 1.25 tsp kosher salt, white pepper, and a pinch of nutmeg. Keep warm over very low heat or in a covered bowl.
Step 8: Plate and serve
Spoon a mound of mashed potatoes onto each plate. Top with a Frikadelle and ladle over the mushroom-cream sauce. Scatter with chopped parsley and serve the cool cucumber-dill salad on the side.
Pro Tips
- Mix just until the meat becomes tacky; overmixing makes patties dense.
- Soak and squeeze the roll thoroughly—excess liquid can make patties loose.
- Brown mushrooms well before adding liquids for deeper, steakhouse-level flavor.
- Keep mashed potatoes fluffy by adding warmed dairy and not overworking.
- Finish patties in the sauce for 1–2 minutes to meld flavors without overcooking.
Variations
- Turkey Frikadellen: Use 93 percent lean turkey and add 2 tbsp cream to the mix to keep them moist.
- Jäger-Style: Add 1–2 oz diced bacon with the mushrooms and finish the sauce with a pinch of paprika.
- Herb Swap: Use thyme instead of marjoram and chives in the mashed potatoes for a brighter profile.
Storage & Make-Ahead
Shape patties up to 24 hours ahead; cover and refrigerate. The cucumber salad can be salted and drained a few hours ahead; dress just before serving. Leftover frikadellen with sauce keep 3 days refrigerated; reheat gently in a covered pan over low heat with a splash of stock. Mashed potatoes keep 2 days; reheat with extra milk. The sauce can be made up to 1 day in advance; thin with stock as needed.
Nutrition (per serving)
Approximate: 920 calories; 45 g protein; 55 g fat (25 g saturated); 65 g carbohydrates; 5 g fiber; 1,400 mg sodium. Values will vary based on exact ingredients and portion sizes.
