You may also like
Categories:
ground pork ground veal salt pepper onion flour egg brown gravy butter flour beef stock white vinegar salt sherry wine dill
Viewed: 57 - Published at: a year agoIngredients
- 3/4 lb ground pork
- 3/4 lb ground veal
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 big onion, minced
- 2 tablespoons flour
- 1 egg
- Brown Gravy
- 4 tablespoons butter (Danish is the best)
- 4 tablespoons flour
- 3 cups beef stock
- 3 tablespoons white vinegar
- salt and pepper, to taste
- 3 tablespoons sherry wine
- 1 teaspoon dill (optional)
Method
- Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients.
- Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly.
- Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy.
- Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly.
