Ruskea kastike

Heat 5 dl water to a boil in a separate pot or kettle so it is ready to be added.

Melt 2 cda butter in a saucepan over medium heat. Add 2 cda wheat flour and stir until smooth. Cook for a few minutes while stirring constantly until the mixture turns brown.

Crumble 1 ud beef bouillon cube into the saucepan with the flour and mix until smooth.

Gradually add the water to the flour and bouillon mixture while whisking constantly to ensure the gravy is lump-free.

Let the sauce simmer gently for a few minutes, stirring constantly, until it reaches the desired consistency.

Season the sauce with 0.5 cda soy sauce and 0 dl black pepper. Stir well and adjust seasoning to taste.

Serve the brown gravy hot, for example with mashed potatoes.