Recipe for cooking scandinavian pork patties with gravy

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Meats

Posted by Darlene at recipegoldmine.com 3/29/02 4:42:07 pm

Makes 4 servings

3/4 pound ground pork
1/4 c. flour
1 egg large
2 Tbsp. onion, minced
1/2 tsp. salt
1/2 tsp. coriander ground
1/2 tsp. sage dried
1/2 tsp. thyme dried
1/8 tsp. black pepper
1/2 c. water
5 Tbsp. margarine
1/2 c. onion chopped
1 c. mushrooms sliced
2 Tbsp. flour
1 1/2 (one and one-half) c. water
2 tsp. beef bouillon
1/8 tsp. black pepper
1/2 c. sour cream
4 potatoes, boiled

In a small mixer bowl at low speed, beat pork, 1/4 c. flour, egg, minced onion, salt, coriander, sage, thyme, and 1/8 tsp. pepper just until blended. Slowly add 1/2 c. water and beat until mixture is smooth and light.

In a large skillet over med.-low heat, heat 2 Tbsp. of the margarine until foam subsides. Drop about 1/4 c. of the pork mixture at a time into skillet and shape into patties about 1/2 -in. thick. Sauté 7 mins. or until a rich med.-brown crust forms. Turn patties and cook 7 mins. longer or until no longer pink in the center. Drain on paper towels and keep warm.

In a med. saucepan over med. heat, sauté chopped onion in 1 Tbsp. of the margarine 3 mins. Add mushrooms and sauté 2 mins. longer. Remove to a small bowl; set aside.

In the same saucepan over med. heat, melt remaining 2 Tbsp. margarine. Add 2 Tbsp. flour. Cook and stir 1 minute or until lightly browned. Stir in 1 1/2 (one and one-half) c. water, bouillon granules, and 1/8 tsp. pepper. Stirring, let it come to a boil and boil 3 mins. or until thickened. Remove from heat. Return onion and mushrooms. Stir in sour cream until blended. Cook over low heat just until heated through (do not boil).

Serve with potatoes. Pass gravy separately.