Summary

Ingredients

For the meat:

• 300 g minced meat, mixed
• 300 g meat
• 1 teaspoon, heaped mustard, hotter
• 1 egg (s)
• 1 egg yolk
• 1 onion (s)
• 2 anchovies
• Salt and pepper, black
• 1 ½ rolls, dry

For the sauce:

• 2 liters beef broth, strong, that can also be instant broth
• 1 onion (s)
• 2 bay leaves
• pepper
• 1 lemon (s), its juice
• 1 glass capers
• 1 tablespoon, heaped cream cheese
• some sauce thickener

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Instructions

1. Thoroughly mix the meat with the soaked and squeezed rolls, the anchovies, the chopped onion, the mustard, the eggs and the salt and pepper.
2. Bring the broth with a coarsely chopped onion and the bay leaves to the boil and season with the lemon juice and pepper. Shape the meat mixture into evenly sized dumplings and slowly simmer in the broth over a moderate heat for about 20 minutes. Take out the dumplings and keep warm.
3. Dissolve the processed cheese in the broth, add the capers, season well and, if necessary, bind a little with the sauce thickener. Put the dumplings back in the sauce and serve with boiled potatoes and a fresh salad.