2 1/4 lbs. (1 kg) 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
2 cups (5 dl) milk
5 oz (150 g) beef marrow cubes
1 tsp. ground cloves
1 tsp. ground ginger
1 quart (1 liter) brown gravy


Combine the meat with the dry ingredients in a mixer bowl and beat in the milk. Form oval cakes, about 3 ounces (80 g) 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
Decorah, IA 52101
(800) 979-3346