In a large bowl, knead the minced beef with the salt for 2 minutes, until the meat becomes sticky. Add the potato starch, pepper, ginger, nutmeg, egg and grated onion, then pour in the cold milk a little at a time, mixing until you have a soft mixture.

With wet hands, shape 12 large balls, then flatten them into oval patties about 2 cm thick.

Melt 30 g butter in a large frying pan over a medium-high heat. Brown the kjøttkaker for 2 to 3 minutes on each side, in batches if needed. Set aside on a plate.

For the brown gravy, melt 40 g butter in the same pan or a sauté pan. Add the flour and cook for 5 to 8 minutes over a medium heat, stirring constantly, until the roux turns a deep nut-brown.

Pour in the hot stock a little at a time, whisking to avoid lumps. Let it thicken for 2 to 3 minutes, then taste and adjust the salt and pepper.

Return the kjøttkaker to the gravy, cover and simmer for 15 minutes over a low heat, until cooked through.

Serve piping hot with boiled potatoes, mushy peas (ertestuing) and a spoonful of lingonberry jam.