Norwegian Meat Cakes in Brown Gravy
Juicy Norwegian meat cakes seasoned with warm spices, seared to a golden crust and simmered to perfection in a velvety brown gravy.
Ingredients
- beef mince400 g
- salt1 tsp
- ground black pepper0.25 tsp
- ground nutmeg0.25 tsp
- ground ginger0.25 tsp
- potato starch2 tbsp
- milk150 ml
- butter4 tbsp
- wheat flour2 tbsp
- meat broth500 ml
Instructions
Put the ground beef in a bowl, add salt, ground black pepper, ground nutmeg, ground ginger and potato starch. Mix thoroughly for 1–2 minutes, until the meat becomes sticky.
Pour in the cold milk in small batches, mixing well each time so the mixture stays smooth.
Wet your hands with cold water and shape the mixture into 8 thick, round patties.
Heat 2 tbsp butter in a skillet over medium heat. Sear the patties for about 2 minutes per side, until golden brown.
For the gravy, melt 2 tbsp butter in a saucepan, stir in the flour and toast over low heat until nutty brown. Gradually pour in the hot beef stock, whisking constantly after each addition. Simmer the gravy for about 10 minutes.
Transfer the patties into the gravy and simmer gently for another 10 minutes, until fully cooked through. Season the gravy with salt and black pepper to taste, if needed.
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