Kjøttkaker Med Brun Saus

Ingredients

• 1 pcs Yellow Onion
• 60 ml Milk
• 1 pcs Egg
• 3 tbsp Potato Flour
• 0.25 tsp Ground Nutmeg
• 0.75 tsp Black Pepper
• 2 tsp Salt
• 4 tbsp Butter
• 300 ml Beef Stock
• 2 tbsp Sour Cream
• 20 g Brown Cheese
• 4 pcs Potato
• 2 tbsp Lingonberry Jam
• 400 g Ground Beef
• 2 tbsp Parsley

Method

1. In a bowl, combine {ground_beef}, {yellow_onion}, {milk}, {egg}, {potato_flour}, {ground_nutmeg}, {black_pepper}, and {salt}. Mix gently just until cohesive, then let it stand briefly so the {potato_flour} hydrates and the mixture firms for tender {ground_beef} cakes.
2. Put {potato} in a saucepan, cover with cold water, add {salt}, and bring to a gentle boil over medium heat. Simmer until the {potato} are tender to the tip of a knife, then drain well so they stay fluffy.
3. With wet hands, shape the rested {ground_beef} mixture into large, flat cakes so they cook evenly and keep the classic Norwegian form.
4. Heat {butter} in a large skillet over medium heat until foaming. Add the shaped {ground_beef} cakes without crowding and fry until deeply browned on both sides and cooked through, turning carefully as they firm up. Move them to a plate and rest briefly so the juices settle.
5. In the same skillet over medium heat, add more {butter} and let it turn hazelnut brown. Stir in {potato_flour} and cook until the roux is chestnut colored and smells nutty, then gradually whisk in {beef_stock}. Simmer until glossy and lightly thickened, season with {salt} and {black_pepper}, then whisk in {sour_cream} and {brown_cheese} until the sauce is smooth and rounded.
6. Return the drained {potato} to the warm saucepan with {butter} and a pinch of {salt}. Toss gently over low heat until the {butter} coats them and they look glossy, then fold in most of the {parsley} for a fresh finish.
7. Return the rested {ground_beef} cakes to the skillet and spoon over the {beef_stock} sauce. Warm gently over low heat until the sauce clings and the cakes are hot through without boiling, which keeps them tender.
8. Serve the {ground_beef} cakes with the {potato}, plenty of brown sauce, and a spoon of {lingonberry_jam}. Scatter the remaining {parsley} over the top for brightness.