Kjøttkaker i Brun SausNorwegian Meat Cakes in Brown Gravy
These classic Norwegian meat cakes are soft, well-seasoned patties browned in a skillet and finished in a light brown gravy. They are homestyle, savory, and especially good served with potatoes or vegetables.
Prep
25m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Meat Cakes
- 600gGround Beef
- 120gOnion (finely chopped)
- 150mlWhole Milk
- 40gAll-Purpose Flour
- 10gSalt
- 2gBlack Pepper
Gravy
- 40gUnsalted Butter
- 450mlBeef Stock
Slurry
- 10gCorn Starch
- 50mlBeef Stock (cold)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the ground beef, onion, salt, and black pepper in a bowl.
- 02
Add the all-purpose flour and mix well, then gradually work in the whole milk until the mixture is smooth and cohesive.
- 03
Shape the mixture into thick oval patties and set them aside.
- 04
Melt the unsalted butter in a large skillet over medium heat and brown the patties well on both sides.
- 05
Lift the patties out to a plate, pour the beef stock into the skillet, and scrape up the browned bits from the bottom.
- 06
Whisk the corn starch with the cold beef stock until smooth, then whisk it into the skillet.
- 07
Return the patties to the gravy and simmer gently until the gravy is lightly thickened and the meat cakes reach 71°C (160°F).
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