Meatloaf II

Description
Serves 4



Ingredients

 * 500 g (1 pound) Beef stew meat
 * 1 tsp. salt
 * 4 tsps. potato starch
 * 50 g + 65 g (1 3/4 ounces + 2 1/4 ounces) fresh Pork fat
 * 3 1/2 dl (1 1/2 cups) skim milk
 * 1/8 tsp. pepper
 * 1/8 tsp. ground ginger
 * 1/8 tsp. nutmeg
 * margarine
 * 3 dl (1 1/4 cups) stock
 * 3 dl (1 1/4 cups) full fat milk

Sauce


 * 2 1/2 T. margarine
 * 3/4 dl (1/3 cup) flour
 * 5 dl (2 cups) pan juices
 * 5 dl (2 cups) 35% fat sour cream
 * salt

Directions

 * Grind the meat with salt and potato starch four times, the last two with the first amount of fresh Pork fat and spices.
 * Cut the remaining fat into strips.
 * Preheat the oven to 175 degrees C.
 * Layer on a wet cutting board: 1/3 of the meat mixture in a 1 1/2 cm thick layer, half the fat laid lengthwise about 1 cm apart, meat, fat and the rest of the meat. *Smooth the top of the meatloaf.
 * Brown the meatloaf on all sides in margarine.
 * Then bake 30–40 minutes.
 * Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven.
 * Strain and measure the cooking juices.
 * For the sauce, melt the margarine and stir in the flour.
 * Gradually add the cooking juices and bring to a boil.
 * Simmer 5 minutes. Stir in the sour cream, bring to a boil, and season with salt.
 * Serve with boiled potatoes, vegetables, and sauce.