Ingredients
- beef ground beef 400.0 g
- pork ground pork 200.0 g
- onion 50.0 g
- whole milk 150.0 ml
- Cornstarch 20.0 g
- ground ginger 1.0 tsp
- ground nutmeg 0.5 tsp
- ground cardamom 0.5 tsp
- table salt 1.0 tsp
- ground black pepper 0.5 tsp
- salted butter 25.0 g
- salted butter 40.0 g
- all-purpose flour 40.0 g
- Beef Stock, Cube 1.0 unit
- Water 500.0 ml
- ground black pepper 0.25 tsp
- potatoes 800.0 g
- Water 1000.0 ml
- table salt 5.0 g
- fruit jam 100.0 g
Cooking Instructions
Mince the onion very finely or grate it to ensure a smooth texture in the meat mixture.
SAFE HANDLING: In a large bowl, combine ground beef and ground pork. Add salt and mix until the meat becomes sticky; this is crucial for the structure.
Mix in the ginger, nutmeg, cardamom, black pepper, cornstarch, and minced onion until evenly distributed.
Gradually pour in the milk while stirring or kneading by hand until the mixture is smooth and firm enough to shape.
Using a wet spoon or your hands, shape the mixture into oval cakes (larger than meatballs, roughly 6-8 pieces).
Heat salted butter in a large skillet over medium-high heat. Brown the meat cakes on both sides until they have a nice crust.
Reduce heat and ensure the cakes are cooked through, or transfer them into the gravy later to finish cooking.
Dissolve the beef stock cube in 500ml of boiling water to create a strong broth.
Melt butter in a saucepan over medium heat. Whisk in the flour to create a roux.
Continue whisking the roux for 5-8 minutes until it turns a deep, nut-brown color. Do not let it burn.
Slowly whisk in the beef stock in batches, ensuring no lumps form between additions.
Simmer the gravy for 10 minutes. Add the fried meat cakes to the gravy and let them simmer together for another 5 minutes.
Adjust seasoning with black pepper before serving hot.
Peel the potatoes or scrub them thoroughly if leaving the skins on.
Place potatoes in a large pot and cover with 1000ml of water. Add table salt.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until fork-tender.
Drain the water and let the potatoes steam dry for 1 minute before serving.
Transfer the lingonberry jam to a small serving bowl.
Serve at room temperature alongside the meat cakes and potatoes to provide a sweet-tart contrast.