| 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 <peggyvt@ibm.net> on Feb 25,
1998
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