Description
Swedish Veal Patties are tender, flavorful patties made from ground veal combined with breadcrumbs, milk, and aromatic spices. Pan-fried to a golden brown, they are simmered in a creamy sour cream and beef broth sauce, making for a rich and comforting meal that’s perfect served with potatoes or bread.
Ingredients
Scale
Main Ingredients
- 1 pound ground veal
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 small onion, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- 1 cup beef broth
- 1/2 cup sour cream
Instructions
- Prepare the mixture: In a large bowl, thoroughly combine the ground veal, breadcrumbs, milk, egg, minced onion, salt, black pepper, and nutmeg until all ingredients are well incorporated.
- Form patties: Shape the mixture into evenly sized patties, about the size of your palm, ensuring they hold together well for cooking.
- Brown the patties: Heat butter in a skillet over medium heat. Once melted and hot, add the patties and cook until they are nicely browned on both sides, about 3-4 minutes per side.
- Remove patties: Take the browned patties out of the skillet and set them aside on a plate to rest.
- Prepare the sauce: Pour the beef broth into the same skillet and bring it to a gentle simmer, scraping any browned bits off the pan bottom for extra flavor.
- Add sour cream and combine: Stir the sour cream into the simmering broth until smooth and creamy, creating a rich sauce.
- Simmer patties in sauce: Return the veal patties to the skillet, spooning some sauce over them, and simmer gently for about 10 minutes, allowing the sauce to thicken and the patties to finish cooking through.
- Serve: Plate the Swedish veal patties hot, spooning extra sauce on top. Serve alongside your choice of potatoes or crusty bread for a complete meal.
Notes
- For best texture, do not overwork the veal mixture when combining ingredients.
- You can substitute the veal with ground beef or pork if preferred.
- Serve with boiled or mashed potatoes, lingonberry jam, or steamed vegetables for a traditional Swedish touch.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
