1 kg (2 ¼ pounds) Lean beef, ground twice
2 Tsp salt
2 Tbsp potato starch
4 Tsp flour
2 Tbsp bread crumbs
1 Tsp freshly ground black pepper
1 Tsp ground ginger
½ Tsp ground nutmeg
1 Onion, minced
5 dl (2 cups) milk
150 g (5 ounces) beef marrow cubes
1 Tsp ground cloves
1 Tsp ground ginger
1 Liter (quart) brown gravy



Combine the meat with the dry ingredients in a mixer bowl and beat in the milk. Form oval cakes, about 80 g (3 ounces) each. Press a cube of marrow sprinkled with cloves and ginger into each cake. Fry in butter on all sides, then simmer in brown gravy until thoroughly cooked, about 5 minutes. Serve with boiled potatoes and creamed vegetables.


The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346