June 21, 2017
Comfort Food, Sauce, Beef,
Dairy, Scandinavian, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Entertaining, Sunday Dinner, Stove Top, No Eggs, Wine, Make it from scratch, Butter/Margarine more
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"This gravy is served with Frikadellar meatballs or served over potatoes in Denmark. If you have just made the meatballs, use the skillet you cooked those in and scrape up the browned bits to include in the gravy. This makes about 2 1/2 cups of gravy."
Melt butter over low heat in a pot.
Add flour and stir until smooth.
Add half of the meat stock slowly while constantly stirring
Add rest of the stock with vinegar and boil slowly, while constantly stirring
Add pepper and salt.
Add sherry at the very end, just before removing from heat.
Remove from heat, allow gravy to cool for 4-5 minutes while stirring constantly.
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Great gravy. Served it over your Frikadeller recipe. Loved the tang from the vinegar, which was kind of like sauerbraten.