Eppenziller Mince Dumplings in Wine Vinegar Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 roll, stale, soaked
- 1 egg (s)
- 1 tablespoon parsley, dried
- 1 tablespoon mustard
- some pepper
- 1 teaspoon, heaped salt
- 1 onion (s), finely chopped
- 1 ½ liter vegetable stock
- 1 teaspoon salt
- 75 ml oil
- 2 tablespoon white wine vinegar or white balsamic vinegar
- 3 tablespoon flour
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Fry the onions. Mix the minced meat with the fried onion cubes, the egg, the softened and squeezed bun, 1 teaspoon salt, mustard, pepper and parsley to a firm dough. Shape this dough into 8 dumplings and cook in the boiling vegetable stock for about 5 minutes over low heat. Then take the dumplings out of the broth. Put the broth aside.
- Mix approx. 75 ml of oil with 3 tablespoons of flour in a saucepan and sauté, it should not turn brown.
- Then stir in approx. 750 ml of the vegetable stock with the whisk into this roux. Then add the vinegar and cream and season to taste. If it is too acidic, milk can be used to neutralize it a little. If the sauce is too thick, simply stretch it with the vegetable stock. Now add the minced meatballs to the sauce and simmer for about 10 minutes.
- Macaroni and a green salad go well with this.
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