In our household, we most certainly make a lot of Persian food, but also real old-fashioned Swedish food. My mother-in-law used to make this dish that is both simple and delicious. For me, this is a winter dish. Our children love farmers gravy and the eldest son has developed his own recipe for it. I just wanted to commemorate my mother-in-law by making the dish today.
Some also call it onion gravy, some use thick bacon but we prefer thinly sliced bacon instead.
240 grams of bacon cut into small pieces (2 points)
240 grams of well-chopped onion
40 grams of butter
3 tablespoons of wheat flour
7 dl milk
1 teaspoon salt
1 /4 of a teaspoon white pepper
1 /4 of a teaspoon ground nutmeg
0.5 tbsp onion powder (optional)
2 tablespoons concentrated stock (what you like) I use concentrated chicken stock
- Peel and chop the onion.
- Shred the bacon.
- Cook the bacon in an iron pan with about 1/4 dl of water – which help to separate the bacon easily. When the bacon has got a nice color, pour it onto a dish with some paper towel.
- Fry the onions for 5 – 7 minutes or until it has become soft but not too fried.
- Now make the gravy by melting the butter in a large saucepan. Pour the flour and mix well.
- Add the milk – a little at a time until you get a nice thick gravy.
- Add the spices now.
- Pour over the fried onion and simmer for low heat for 3 minutes.
- Now pour over the bacon. Taste and correct the spice to suit you.
Serve with peeled boiled potatoes. You can also add parmesan cheese to the gravy.