Summary

Ingredients

• 500 g minced meat, mixed with veal and pork
• 1 roll (s), stale
• 100 ml milk, lukewarm, more if necessary
• 1 egg (s)
• 1 onion (s), finely chopped
• 2 teaspoons anchovy paste
• Salt and pepper

For the sauce:

• 2 tablespoon clarified butter
• 1 tablespoon flour
• 250 ml meat broth
• 250 ml white wine
• 200 g sour cream
• 1 glass capers, drained weight 60g
• 2 egg yolks
• Lemon juice, a splash

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Instructions

1. Soak the bread roll in the milk, let it steep for a moment and squeeze it out. Throw away the rest of the milk. Knead all the ingredients for the meat dough, season with salt and pepper and form dumplings.
2. I always use a large pan with a high rim and a lid to prepare this dish. Leave the clarified butter in this, add the flour and deglaze with the broth and white wine. Bring to the boil and simmer for about 5 minutes. Add the dumplings, reduce the heat significantly and let the lid stew for about half an hour. Turn knobs on half the time.
3. Take the dumplings out of the sauce and keep warm. Mix the sour cream with two egg yolks and a few spoons of the stock. Gradually add more brew, always mix well and then add everything to the pan. Heat everything very carefully. The sauce must never start to boil! Add capers and lemon juice, season with salt and pepper if necessary. Put the dumplings back into the sauce and serve.
4. We always eat boiled potatoes with it.