It is almost unheard of for Danes to serve potatoes with out a gravy or a brown sauce. Danes eat brown gravy with meat dishes such as frikadeller (Danish meatballs) and Hakkebøf (Danish hamburger). This is an easy delicious gravy recipe to make from scratch. This Danish brown gravy is part or our Hakkebøf series and is usually made after you have fried the Hakkebøf in a pan.
- 1 cup of potato water
- 1 cup of broth or water w/ 1 beef cube
- 1 cup water or milk or cream (optional)
- 2 tablespoons flour
- salt and pepper, to taste
- pinch of sugar
- gravy coloring (brun kulør)
- 2 to 3 tablespoons of fried onions (to taste)
- measuring cup
- measuring spoon
After the hamburgers are finished frying remove them from the pan. There will be fat and “brown and black sprinkles” left in the pan. Pour about a cup of potato water on the pan. Dissolve a bullion cube in a cup of water and add it into the pan.
Add two to three tablespoons of Danish fried onions to taste. Gives the gravy some depth to the flavor. Also it is nice to add a pinch of sugar too.
When the water mixture becomes bubbly, mix the flour with water or milk and add it slowly to the pan. Add a little at a time while stirring with a whisk. Add salt and pepper to taste. Let it cook for 2-4 minutes. Stir until the flour has thickened and the gravy is smooth and you have the desired consistency. You want to be sure this does not become lumpy.
Sometimes Danes use a product known as brun kulør (literally, “brown colouring”) to give the gravy a rich brown color. This recipe does not include the brown colouring but it does give a nice color to the gravy.
If the sauce becomes too thick during cooking, just add more water.
You may want to sieve the sauce through a sieve if it is clumpy or has lumps.
Serve with Hakkebøf, white potatoes, green peas and beets! YUM! A perfect dinner!