Check out smurfe's pictures on page one.
Some Swedish food tonight.
Meatballs and gravy with herb potatoes cooked with milk and herring pieces. And of coarse lingon sylt.
For the meatballs you can use any ground meat. I like to use tri mix, veal, pork and beef.
Start in the food processor add a small onion a few cloves of garlic and a slice of fresh ginger. Pulse till chopped fine, add a little milk and pulse a little more. Add that mixture to the ground meat sprinkle in some marjoram, salt, pepper and paprika and an egg. then mix well roll into 3/4" balls or bigger if you like. LAy them out on a baking sheet and broil in the oven until brown.
For the gravy add a mixture of a little cooking oil and butter in a large pot. Add a few tablespoons of flour to make a roux. Then stir well, then add a few chopped onions, a grated nutmeg, marjoram, a few allspice, a bay leaf salt pepper. Then add some beef broth and a splash of sherry. Mix well as it starts to get really thick add a little water as needed. Then add a cup or so of sour cream. Stir well to mix and simmer on low. Add water is it starts to get thick.
Never add milk after you started with sour cream.it will curdle.
Then take the cooked meat balls and add them to the gravy. Simmer for a few more mins and it is ready.
I have to find a way to get some rain deer meat.
Maybe I should re-title the thread "Ethnic and Regional cooking"