The Queen’s Kitchen


Swedish Brown Sauce November 17, 2003

Filed under: Swedish — Carrie @ 12:57 pm

This is a great brown gravy that we use for everything from meatballs to pot roast. It’s very flavorful, creamy and easy to make.


Meatball drippings and melted butter to equal 2 tablespoons
2 tablespoons flour
1 beef bullion cube
salt and peppar to taste
4 dl (1 1/2 cups) cold water
1 tablespoon soy sauce
2 tablespoons cream


In a pan, heat the meatball drippings and butter until the butter melts. Stir in the flour, salt, pepper and bullion cube and cook for two minutes on medium high (make sure to cook it so the flour won’t make the sauce pasty). Add the cold water all at once and stir to make sure no lumps form. Cook for several minutes until it gets bubbly, then cook for a minute more, or until sauce thickens. Stir in the soy sauce and cream. Serve with meatballs or other beef. I know use this as my standard beef gravy recipe.


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