Königsberger Klopse from beef with caper sauce and potatoes
Ingredients
Meatballs
- 600 g minced beef
- 1 onion
- 1 egg
- 1 tbsp mustard
- 1 tbsp breadcrumbs
- 4 tbsp water
- 0.75 l water
- salt, to taste
- pepper, to taste
Caper sauce
- 50 g butter
- 2 tbsp flour
- 500 ml stock, water from the meatballs
- 2 tbsp milk
- 1 tbsp capers
- 1 tsp Worcestershire sauce
Utensils
- bowl
- knife
- cutting board
- spatula
- pot
- skimmer
- pan
Instructions
Klopse
- Put the minced meat in a bowl.
- Peel the onion and cut into fine cubes.
- Crack the egg and add to the minced meat together with the onion.
- Add the mustard, breadcrumbs, salt and pepper.
- Dry everything thoroughly Mix and shape into patties of the same size.
- Bring the water to a boil in a saucepan with salt.
- Put the patties into the boiling water and cook for about 15 minutes.
- Remove the patties with a slotted spoon and keep warm.
- The cooking water use for the caper sauce.
caper sauce
- Melt the butter in a pan.
- Add the flour and sweat.
- Deglaze with milk and broth.
- Stir thoroughly, season with salt and pepper, add the Worcestershire sauce and capers .
- Königsberger Klopse with the caper sauce and any side dish.
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