Studio 5 Contributor, Sue Neal, shares her easy, go-to comfort meal –
one she knows by heart!
• 1 lb. hamburger
• 1/2 large onion, chopped and sautéed until soft.
• 2 garlic cloves, minced (add to onions)
• 1 egg
• 1 cup fresh bread crumbs, soaked in some milk and then squeezed out. (or 1/3 cup
dry bread crumbs)
• 1/4 cup chopped fresh parsley
• Seasonings (salt, pepper, Italian seasoning, few dashes of Worchestershire sauce)

Mix together, but don’t over mix. Form into 6 oblong patties, about 1/2″ thick.

Heat a small pat of butter and some olive oil in pan. Gently place patties in pan and fry on
med-high heat until brown on one side. Gently flip over and brown the other side.
Remove from pan.

Make gravy: At this point if you want a mushroom gravy, add sliced mushrooms and sauté
until soft and slightly brown, add more oil if necessary.

Otherwise, proceed to add a couple of Tbsp of flour. Mix into the pans drippings until the
flour has been absorbed. (at this point you can determine if you need more oil or more
flour, but in the end, should have a brown paste).

Cook for a few minutes on med heat. Add 2 cups of beef stock. (I’ve also used bouillon if
that is all I had). Stir until thickened, a few minutes.

Add Frikadellen back into the pan with the gravy, cover and cook for another 5 minutes or
until cooked through. Serve with boiled or mashed potatoes and veggies (we usually had
carrots and peas).

Upside-down Shepherd’s Pie
• 1 lb. hamburger
• 1 med. onion, chopped
• 2 cloves garlic, minced
• 8 oz. mushrooms, sliced (optional)
• seasoning: Smoked Paprika, salt, pepper and oregano (or whatever you wish)
• 1 or 2 can of Campbell’s Tomato soup
• 1 cup beef broth (or from bouillon)
• 2 cups chopped cooked carrots
• 1 cup frozen peas

Sauté onions in some oil, add garlic for a few minutes until soft. Add hamburger and cook
until brown. Add mushrooms until soft.

Add seasonings. Add soup.
Add Beef Broth. Add carrots and peas.

If you want a saucier sauce, add the 2nd can of Tomato soup.

Let cook on med-low heat for just a few minutes.

Serve over mashed potatoes.

Visit Sue’s blog at

Add comment