Fricandellans (Beef and Suet Rolls)

Ingredients

• 2 pounds Lean beef, tender, minced (Use tender cuts like sirloin or tenderloin)
• 0.75 pound Fresh beef suet, minced (Can substitute with cold butter if suet unavailable)
• 4 large Eggs, well-beaten
• 0.5 pint Heavy cream (About 1 cup)
• 1 cup Bread crumbs, grated and sifted (Add more if needed for consistency)
• 1.5 teaspoons Salt (Adjust to taste)
• 0.5 teaspoon Black pepper, freshly ground (Adjust to taste)
• 8 cups Beef stock or water for boiling (Only if boiling; omit if frying)
• 3 tablespoons Vegetable oil or butter for frying (Only if frying; omit if boiling)

Instructions

1. 1Mince the lean beef and fresh suet finely using a meat grinder or food processor. Ensure both are minced to a fine consistency.
2. 2Transfer the minced beef and suet to a mortar and pestle or food processor. Pound or process until the mixture becomes as smooth as a paste. Carefully pick out and discard any threads, sinews, or tough bits.
3. 3Add the well-beaten eggs and heavy cream to the smooth meat paste. Mix thoroughly until completely incorporated.
4. 4Add the grated and sifted bread crumbs, salt, and black pepper to the mixture. Mix well until the mixture is firm enough to hold its shape. Add more bread crumbs if needed to achieve a consistency that can be formed into rolls.
5. 5With wet hands, take portions of the mixture and form them into cork-shaped rolls, about 3-4 inches long and 1 inch in diameter. Place formed rolls on a plate or tray.
6. 6Bring beef stock or salted water to a gentle boil in a large pot. Carefully lower the formed rolls into the liquid. Reduce heat to maintain a gentle simmer and cook for 15-20 minutes until the rolls are firm and cooked through. Remove with a slotted spoon and serve hot.
7. 7Heat oil or butter in a large skillet over medium heat. Add the formed rolls and fry, turning occasionally, until golden brown on all sides and cooked through, about 12-15 minutes total. Remove and drain on paper towels before serving.