| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Norwegian | Beef, Appetizers, Main dish | 1 | Batch |
INGREDIENTS
| 1/4 | c | Fine, dry breadcrumbs |
| 1 | c | Milk |
| 1 | lb | Round steak, ground twice |
| 1 | Egg, beaten | |
| 3 | tb | Grated onion |
| 1 | ts | Salt |
| 1/2 | ts | Monosodium glutamate |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Pepper |
| 3 | tb | Butter |
| 1/2 | c | Beef broth (or boulion) |
| 1 | lg | Onion |
| 2 | tb | Butter |
| 1 | tb | Sugar |
| 2 | tb | Butter |
INSTRUCTIONS
Put bread crumbs in a large bowl. Pour milk over crumbs. Stir until blended. Add to bowl ground steak, egg, grated onion, salt, monosodium glutamate, nutmeg and pepper. Mix lightly until thoroughly blended. Shape into 2 1/2 inch x 1/4 inch patties. Heat 3 tbs butter in large skillet with tight fitting cover. Add patties to the skillet and cook over medium heat until patties are well browned. Turn to brown second side. Set patties aside in the skillet to keep warm. Prepare boullion if using (or have broth on hand). Clean large onion and cut into thin slices. In small skillet, heat 2 tbs butter. Add onion and cook over medium heat until lightly browned. Remove onion from skillet and put over meatballs. Drain off fat from skillet. Add 1 tbs sugar. Stir constantly with back of wooden spoon, heat until sugar is melted. Add the meat broth (or boullion) gradually and 2 tbs butter. Stir until well blended. Pour over meatballs and onions. Cover skillet and simmer 10 minutes. Posted to MM-Recipes Digest by Peg Doolin <[email protected]> on Feb 25, 1998
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”