Blacky`s Cooking Loops
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat, mixed
- 1 teaspoon mustard
- 1 teaspoon salt
- 1 slice bread (s), stale
- 0.5 clove ½ garlic
- a bit salt
- some pepper
- 2 tablespoons sparkling mineral water
- 1 onion (s)
- some broth, (instant powder)
- 3 tablespoon butter
- 3 tablespoon flour
- 200 ml whipped cream
- 60 g capers, (or more)
- 1 pinch (s) nutmeg
- 2 tablespoon lemon juice
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Soak the stale bread in water. Mix the chopped onion with the mince, salt, pepper, mustard and the pressed garlic. Squeeze out the bread well, add to the mince and mix thoroughly. Finally add the seltzer water.
- Bring plenty of water to the boil in a large saucepan and add the stock powder. Form 6 dumplings from the minced meat, add to the boiling water and let simmer on the lowest setting for 20 minutes, do not boil any more!
- In the meantime, melt 3 tablespoons of butter in another large saucepan and make a roux with 3 tablespoons of flour. Add the broth from the other pot until a creamy sauce is formed. Then add the 200ml cream and 60g capers. Season to taste with salt, pepper, a pinch of nutmeg and 2 tablespoons of lemon. If the sauce is too thin, bind with a little sauce binder or cornstarch.
- Boiled potatoes taste best with it.
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