Brunsaus/Kjottkakesaus (Norwegian meatball sauce)

4 Servings
100% would make this recipe for Brunsaus/Kjottkakesaus (Norwegian meatball sauce) again.

I don't know of anyone who makes their own sauce anymore, we all use sauce out of a package. However, to make kjottkaker you need the sauce, so here is a recipe I found in a classic Norwegian recipe book.

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Brunsaus/Kjottkakesaus (Norwegian meatball sauce) Ingredients

2 tablespoons All purpose flour	1/4 teaspoon Salt
1 dl Water	1 pinch Pepper
4 deciliter Beef stock

Instructions for Brunsaus/Kjottkakesaus (Norwegian meatball sauce)

Using a jar with a tight-fitting lid, shake the flour and the water until combined.

Bring the beef stock to the boil. Add the flour and water mix slowly, stirring all the while.

Allow to simmer for about 10 minutes, before adding the salt and pepper to taste.

If desired, a little butter can be added.

Main Ingredient: Beef stockCuisine: Norwegian