This is a recipe that has its origins in both your parent’s home countries and your mum had them many times as you were growing inside her, so in a way you already love them. Will you surprise us with this delicious meal one day?
Ingredients for 4 Servings
1 pound minced beef (or mixed pork/beef)
2 sliced of bread, crumbed
1 Egg
1 tablespoon Mustard, (medium hot)
1 liter Water
2 teaspoons Stock Powder
Vinegar
1 teespoon Sugar
200 ml cream (do not use Milk, the vinegar will make it curdle)
1 tablespoon Flour
2 Onions
- mix minced meat, egg, breadcrumbs and mustard and form small meat balls
- bring water to a boil
- add vinegar, chopped onions and sugar and let simmer for 5 to 10 minutes
- add meat balls and let simmer on small flame for approx. 20 minutes until done
- remove meat balls and add stock powder then slowly add cream
- mix a bit of water and flour to a smooth paste and bind sauce with it
- add capers and meat balls and let sit for a few minutes before serving
Königsberger Klopse made in the Cook Islands
und in Deutsch:
Arbeitszeit: ca. 50 min
Schwierigkeitsgrad: normal
Brennwert p. P.: sündhaft
Zutaten für 4 Portionen:
1 Brötchen
1 Ei
1 EL Senf, (mittelscharf)
1 l Wasser
Essig
Hackfleisch, Ei, Brötchen, Senf verkneten, kleine Klopse daraus formen.
Wasser aufkochen, Essig, Zucker und in Spalten geschnittene Zwiebel hinzufügen und ca. 5-10 Min. köcheln lassen. Nun Klopse hineingeben und bei kleiner Flamme gar ziehen lassen.(20 Min.)
Brühwürfel und Sahne hinzufuegen (die Sahne ganz langsam einrühren) und nochmals 10 Minuten ziehen.
Mehl mit Wasser glatt rühren und Soße damit binden. Mit Pfeffer abschmecken. Zum krönenden Abschluss noch berühmten Kapern hinzufügen.
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