Klopse Königsberger Art

Summary

Ingredients

• 300 g tartare, or round beef
• 1 egg (s)
• 0.5 ½ small onion (s)
• 1 clove garlic
• 0.5 teaspoon ½ herbs, mixed
• 0.5 ½ bun
• 1.2 liters broth, (instant)
• 200 ml milk 1.5% fat
• 1 egg yolk
• 2 teaspoons flour
• 3 teaspoons cream

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Instructions

1. Soak half the bun in water, then squeeze out well. Cut the onion into small pieces. Finely grate the garlic in a little salt.
2. Now knead the minced meat with the bread roll, onion, garlic, egg and herb mixture and season with salt and pepper to taste. Shape it into approx. 12-14 dumplings (approx. 30g each).
3. Bring about 1.2 liters of stock to a boil. Let the dumplings stand in the boiling water for about 15 minutes. Now take out the dumplings and set aside.
4. Measure out approx. 400 ml of stock and pour into a saucepan and add the milk. Whisk a little broth with the flour, cream and egg yolk and thicken the sauce with it. If necessary, season again.
5. Now put the dumplings back in the sauce so that they can be served hot.
6. In addition, potatoes taste just like rice!
7. For WW-lers:
8. with tartare 8PP;
9. with ground beef 11pp without side dishes per serving;