500 g fläskfärs
2 dl kaffegrädde eller fet mjölk
1 1/2 msk vetemjöl
1 rödlök finhackad
1 1/2 tsk salt
1 krm nymald kryddpeppar
1/2 krm nymald svartpeppar
1 knivsudd socker
1 tsk söt soja
ev 1 ägg
smör till stekning
Sjud grädde eller mjölk och vetemjöl under omrörning till det tjocknat. Låt redningen - panaden - svalna. Skala och finhacka löken.
Arbeta färsen med salt och kryddor. Tillsätt panad och lök. Arbeta till allt är blandat. Stek en provbulle. Är färsen lös så tillsätt ett ägg.
Forma stora runda bollar. Stek dem gyllenbruna runtom. Ta inte i för många bullar på en gång. Det ska gå att rulla dem i pannan. Låt bullarna eftersteka i en låg vid panna eller gryta.
Servera med nykokt potatis eller ett gott potatismos samt lingonsås.
Lingonsås
Ingredienser:
1 1/2 dl färska eller frysta lingon
1/2 dl farinsocker eller råsocker
1 - 1 1/2 dl vatten
1 msk rödvinsvinäger
1 tsk riven ingefära
1 krm pulversenap
salt, nymald svartpeppar
Mixa lingonen med sockret. Späd med vatten och tillsätt vinäger, ingefära och senap. Smaka av med salt och senap.
Bjud en skål med mycket finskuren vitkål till och gärna syltade kantareller.
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Östgötamat ekonomisk förening
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