Konigsberger Klops Recipe
Ingredients
| 1 2-ounce can anchovy fillets | ||
| Bread slice | 5 | |
| Milk | 1 Cup (16 tbs) | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Round steak | 1 pound | |
| Ground veal | 1/2 pound | |
| Ground pork | 1/2 pound | |
| Eggs | 2 , beaten | |
| Salt | 1 1/2 Teaspoon | |
| 3/4 cup sauterne | ||
| Bay Leaf | 1 | |
| Whole Cloves | 4 | |
| Peppercorns | 4 | |
| All purpose flour | 2 Tablespoon | |
| 1 lemon, very thinly sliced | ||
| Capers | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Hot cooked noodles | ||
Directions
To desalt anchovies, soak in cold water to cover about 20 minutes; drain well.
Finely chop anchovies.
Soak bread in milk.
Cook onion in butter till tender but not brown.
Combine ground meats, anchovies, onion, bread mixture, eggs, the 1 1/2 teaspoons salt, and 1/4 teaspoon ground pepper; mix thoroughly.
Form into large meatballs.
In very large skillet, combine sauterne, 3/4 cup water, bay leaf, cloves, and peppercorns; add klops.
Cover and simmer (don't boil 25 to 30 minutes; remove klops and keep warm; strain liquid.
Return liquid to skillet.
Blend flour and 1/4 cup cold water to a smooth paste; stir into the hot liquid, then cook and stir till mixture thickens.
Add lemon slices, capers, and the 1/4 teaspoon salt.
Cook a minute or two.
Arrange klops on platter of hot cooked noodles: pour sauce over all and garnish with snipped parsley.
Finely chop anchovies.
Soak bread in milk.
Cook onion in butter till tender but not brown.
Combine ground meats, anchovies, onion, bread mixture, eggs, the 1 1/2 teaspoons salt, and 1/4 teaspoon ground pepper; mix thoroughly.
Form into large meatballs.
In very large skillet, combine sauterne, 3/4 cup water, bay leaf, cloves, and peppercorns; add klops.
Cover and simmer (don't boil 25 to 30 minutes; remove klops and keep warm; strain liquid.
Return liquid to skillet.
Blend flour and 1/4 cup cold water to a smooth paste; stir into the hot liquid, then cook and stir till mixture thickens.
Add lemon slices, capers, and the 1/4 teaspoon salt.
Cook a minute or two.
Arrange klops on platter of hot cooked noodles: pour sauce over all and garnish with snipped parsley.
Chef
