Description
Swedish Veal Patties are tender and flavorful meat patties made from ground veal mixed with aromatic spices and onions, then pan-fried and simmered in a creamy sour cream and beef broth sauce. This classic Scandinavian dish is perfect served hot alongside potatoes or fresh bread for a comforting, satisfying meal.
Ingredients
Scale
Veal Patties
- 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
Sauce and Cooking
- 2 tablespoons butter
- 1 cup beef broth
- 1/2 cup sour cream
Instructions
- Mix Ingredients: In a large bowl, combine ground veal, breadcrumbs, milk, egg, minced onion, salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are evenly incorporated.
- Form Patties: Shape the mixture into evenly sized patties, ensuring they hold together well for cooking.
- Brown Patties: Melt butter in a skillet over medium heat. Add the patties and cook until nicely browned on both sides, about 3-4 minutes per side.
- Remove Patties: Once browned, remove the patties from the skillet and set them aside on a plate to rest.
- Add Broth: Pour beef broth into the same skillet, scraping up any browned bits from the bottom. Bring the broth to a gentle simmer.
- Add Sour Cream and Return Patties: Stir sour cream into the simmering broth until smooth and combined. Return the browned patties to the skillet, coating them with the sauce.
- Simmer: Let the patties simmer in the sour cream sauce for about 10 minutes, or until the sauce thickens slightly and the patties are cooked through.
- Serve: Serve the Swedish veal patties hot, accompanied by boiled potatoes or fresh bread as desired for a hearty meal.
Notes
- For best texture, use fresh ground veal and do not overmix the patty mixture to keep them tender.
- If you prefer a thicker sauce, you can add a small amount of flour or cornstarch mixed with water before simmering.
- Leftover patties can be refrigerated for up to 2 days and reheated gently in the sauce on stovetop.
- Nutmeg adds a subtle warmth that is characteristic of Swedish meat dishes, but it can be omitted if unavailable.
