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Danish Meatballs (Frikadeller)
by
Russ Crandall
Calificación: 4.0
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%20to%20the%20pan,%20which%20should%20have%20all%20sorts%20of%20brown%20crispy%20bits%20stuck%20on%20it%20(which%20is%20good).%20Add%20the%20rice%20flour%20and%20stir%20with%20the%20melted%20butter;%20saut%C3%A9%20until%20toasted,%20about%202%20minutes.%20Stir%20in%20half%20of%20the%20broth,%20scraping%20up%20those%20brown%20crispy%20bits;%20simmer%20until%20thickened,%20adding%20more%20broth%20to%20thin%20the%20gravy%20to%20your%20desired%20consistency.%20Taste,%20adding%20salt%20and%20pepper%20as%20needed,%20then%20remove%20from%20the%20heat;%20return%20the%20patties%20to%20the%20skillet%20and%20coat%20with%20the%20gravy,%20then%20serve.%3C/p%3E%3Cp%3E**%20Serve%20with%20boiled%20or%20mashed%20potatoes,%20pickles,%20and%20maybe%20some%20red%20cabbage.%3C/p%3E){kind=link}