Step 1

Combine pork and beef in stand mixer bowl, add onion. Using paddle attachment, stir in flour and beat thoroughly. Stir in milk 2 tablespoons at a time, keeping mixer at stir speed to aerate mixture. You can do this by hand but it will take a little longer.

Step 2

Combine egg, salt and pepper together and add to meat mixture. Speed 2 until fluffy. Pour into smaller container and refrigerate for 30 minutes to firm up.

Step 3

Melt butter in large non-stick skillet over medium-high heat. Using a spoon, drop meat mixture directly into skillet. Do not crowd. Fry patties for 3 minutes per side. Keep warm while making sauce.

Step 4

Discard oil in pan and wipe clean with paper towel. Return pan to medium-high heat and add butter.

Step 5

When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, 1 to 2 minutes.

Step 6

Slowly whisk in broth. Add brown sugar and bring to simmer.

Step 7

Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.

Step 8

Add patties to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve over egg noodles.