Klopse Könisberger Art
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- Soak half the bun in water, then squeeze out well. Cut the onion into small pieces. Finely grate the garlic in a little salt.
- 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).
- 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.
- 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.
- Now put the dumplings back in the sauce so that they can be served hot.
- In addition, potatoes taste just like rice!
- For WW-lers:
- with tartare 8PP;
- with ground beef 11pp without side dishes per serving;
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