| Kottbullar
2 pounds of hamburger (preferably 1 1/2 lbs. beef and 1/2 lb. pork)
3 slices of bread
2 cups of water
1 onion, minced and sautéed
2 potatoes (boiled and mashed)
3 teaspoons of salt
1/8 teaspoon of pepper
2 eggs
Butter (or other fat) for frying |
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GRAVY:
3 to 4 tablespoons of butter (or other fat)
1/2 cup of flour
1 cup of cream
3 cups of stock (use beef cubes)
Salt, pepper to taste
Make gravy in the same frying pan by heating butter (or fat) and adding flour. Heat and stir to a golden paste. Add stock gradually, stirring briskly to avoid lumps. If you prefer a darker gravy add a few drops Kitchen Bouquet or brown some sugar for the purpose. Add cream and season to taste. Simmer sauce 4 to 5 minutes. Then pour it over meat balls and let them cook on low flame 40 to 60 minutes. Neither overcooking nor reheating will harm this wonderful concoction.
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