Jellied veal, or kalvsylta in Swedish, is a simple meat dish made with minced veal that is simmered in meat stock along with gelatin and seasonings. The jellied veal is then placed in a mold and cooled before serving. Traditionally served with other Christmas dishes on the Swedish Christmas buffet, kalvsylta is typically cut into slices and accompanied by beets, crackers, lingonberry jam, horseradish, pickled cucumbers, or mustard.
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With an intriguing name translated as million steaks, this comforting Danish dish consists of ground beef that is stewed alongside onions and a variety of spices. The key is to break down the meat, as if it consists of a million tiny pieces, and to serve it with a rich, dark gravy.
This classic Danish meal is usually accompanied by mashed or boiled potatoes and beets on the side.
A classic Swedish dish, biff à la Lindström is a piquant Swedish burger, which distinguishes itself from other burgers in its use of pickled beets and capers that add a unique flavor to it. Minced beef, eggs, chopped onions, pickled beetroots, capers, and seasonings are combined together and then formed into flat burgers, which can be either fried or grilled.
The burgers are served hot, usually for lunch, alongside boiled or roasted potatoes, green salad, kale, asparagus, or dark gravy. They can sometimes be topped with a fried egg or garnished with pickled beets and mustard. As with many classic dishes, this one also has several variations that call for mashed potatoes, breadcrumbs, heavy cream, or juice to be added to the meat mixture.
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Medisterkaker is a traditional dish consisting of pork meatballs. Although there are many recipes for these meatballs, they're usually made with a combination of ground pork, flour, eggs, salt, nutmeg, ginger, milk, black pepper, and oil. The meat, salt, and eggs are stirred until sticky, then mixed with the flour and spices.
The milk is added a bit at a time, and the resulting mix shouldn't be too firm. The mixture is shaped into balls that are fried in oil until slightly browned on both sides. In order to finish the dish, the medisterkaker are typically cooked in the oven for about 15 minutes.
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This Danish specialty consists of thick meat patties that are typically made with minced pork or a combination of minced pork and veal. The meat patties are dipped in eggs, coated with seasoned breadcrumbs, and pan-fried in melted butter or oil until nicely colored and crispy on the outside.
In Denmark, these patties are usually called krebinetter in Zealand, while in the region of Jutland, they’re known as karbonader. Although these names are often used interchangeably, and most people consider them to be the same dish, some believe that krebinetter and karbonader have their differences.
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Boller i karry is a traditional dish that was invented around the 1840s, when the first curry powder mix was introduced to the country. It consists of pork meatballs that are doused in a creamy curry sauce. The dish is typically served over rice.
It was first regarded as an exotic dish, but soon it became incredibly popular, and today it is considered a Danish national dish. Occasionally, the meatballs are made with turkey meat, and the sauce is often mixed with cream in order to subdue the spiciness.
The dish is easily prepared at home and it can be commonly found in many Danish restaurants.
Kjøttboller or kjøttkaker are traditional Norwegian meatballs. Even though they share many similarities to their Swedish counterpart, they are usually larger in size and more often shaped as meat patties or meat cakes.
Among the numerous varieties, traditional versions mainly employ minced beef that is generously seasoned with nutmeg and ginger, and occasionally combined with eggs, onions, oats, and cornstarch. Norwegians prefer to pan-fry the meatballs and enjoy them as a main course, accompanied by a creamy sauce or a thick gravy.
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