John Myers
Königsberger Klopse with Difference
The perfect königsberger klopse with difference recipe with a picture and simple step-by-step instructions.
Königsberger Klopse with a difference
- 500 g Mixed minced meat
- 1 Egg
- 1 tbsp Mustard medium hot
- 1 *Meine Roggenbrötchen
- Salt, gourmet pepper to taste
- 2 Onions
- 400 g Potatoes
- 1 Cauliflower
- 1 cups Cream
- 1 liter Water
- 1 tbsp Food starch
- 1 kl. Glass Capers
- Lemon juice to taste
- Take a bowl and add the mixed minced meat. Then add egg, salt, gourmet pepper, medium-hot mustard, * my rye rolls (grate this one) and mix everything together. Then shape the seasoned minced meat into balls, about 20 pieces.
- Now take a saucepan, fill it with lightly salted water and bring to a boil. In the meantime, peel and quarter the onions. Put both in the boiling water, switch down and let it steep for a quarter of an hour (15 minutes).
- Now peel the potatoes, wash them and cut them into cubes. Clean and wash the cauliflower and cut into florets. Then remove the cooked meatballs with a slotted spoon and drain in a sieve. Now bring the broth to a boil. Add cauliflower and potatoes and cook in them for about a quarter of an hour (15 minutes).
- Then pour in the cream and bring to the boil again. Mix the cornstarch with a little water and stir into the boiling water. Turn it down again and simmer for a few minutes. Add the capers to taste with salt, gourmet pepper and the lemon juice.
- Add the drained meatballs, stir and heat in them. Take and fill deep plates and serve immediately.
Facebook Comments