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Recipe Rescue: Calling all German’s it’s Time for Some Fleischkuechle!

I can’t even begin to tell you how much I love Fleischkuechle. This dish is like a kraut burger without the kraut, I know what you’re thinking “then why bother”, but trust me, this is some good gotta have some food…. so come on, it’s time for some Fleischkuechle!



Meat Filling: 2 lbs 80% lean ground beef, 1 medium onion (chopped) salt and pepper and oil for frying

Dough: 3 Cups of flour, 1 tsp of salt, 2 eggs and some half and half or cream to soften the dough

I love to eat mine with mustard, but typically people smother them in ketchup, enjoy! (and bring me one) :)


Mix together the beef with the salt and pepper as well as the onion and set aside while you make the dough.

You will also need to start heating your oil to 350 degrees

Mix together the flour, eggs and salt slowly adding the cream, you want a dough that you can work with but not too dry and definitely not too wet or sticky. On a flour surface pinch off tennis sized balls of dough and roll out to the size of a saucer, fill one half with meat and fold over pinching a seam with an actual saucer. Fry the dough pockets until golden brown, let cool slightly and serve.


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