Fake wallenbergare

Ingredients

Quantity

Ingredient

500g

Minced meat, 50% beef/50% pork

Egg

About 100ml

Cream (full fat)

15ml

Dijon mustard

About 200ml

Breadcrumbs

A glug of

Vegetable oil

A bit of

Salt

A bit of

Pepper

Quantity

Ingredient

250ml

Water

250ml

Cream (full fat)

30ml

Beef or calf stock

15ml

Chinese soy sauce

About 15ml

Lingonberry jam

A bit of

Salt

A bit of

Pepper

Some

Cornstarch (if you want a thicker sauce)

Mashed or just regular boiled potatoes, lingonberry jam, and maybe peas if you are into that.

While these are fake wallenbergare (the non-fake ones are made of calf meat) they are in my opinion tastier than the non-fake version. There is however one variation of wallenbergare that blows this recipe straight out of the water and that is the Boar wallenbergare version. However, getting boar meat is not super-easy so this recipe is definitively the more everyday-friendly version.

If serving with mashed potatoes (either mashed or not), start with peeling and puttin the potatoes on a boil so it will be finished by the time that the wallenbergare is finished.
Preheat the oven to 180 degrees celcius.

Mix the minced meat, egg, 100ml of cream, dijon mustard, salt and pepper in a bowl.
Fill a plate with the breadcrumbs.
Form the minced meat mix into patties and cover them with breadcrumbs.
Heat up a frying pan with a glug of vegetable oil. Prepare an oven-proof dish closeby.
Fry the patties in the frying pan so that they get a nice color on the outside (they do not need to be cooked through at this point), then transfer them to oven-proof dish. Do not clean the frying pan, it will be used to make the sauce.
Put the oven-proof dish with the patties in the oven so they can finish up.
Pour the water into the pan and whisk up all the leftovers from frying the patties.
Transfer the water from the frying pan into a regular pot while sifting out any solids.
Add cream, soy sauce and beef stock and bring up to a boil.
Add lingonberry jam, salt and pepper to taste.
If the sauce is mot as thick as you prefer, mix some cornstarch with some cold water and then pour into the sauce to thicken it.
At the time that your sauce is finished, the wallenbergare in the oven is usually cooked through and ready to eat.