Konigsberger Klops Recipe

Summary

Preparation Time5 MinDifficulty LevelMedium
CuisineMethod
SpecialityMain Ingredient

Ingredients

 Canned anchovy fillets2 Ounce (1 Can)
 Dry bread slices5
 Milk1 Cup (16 tbs)
 Chopped onion1 1⁄2 Cup (24 tbs)
 Butter/Margarine2 Tablespoon
 Ground round steak1 Pound
 Ground veal1⁄2 Pound
 Ground pork1⁄2 Pound
 Eggs2 , beaten
 Sauterne3⁄4 Cup (12 tbs)
 Bay leaf1
 Whole cloves4
 Peppercorns4
 All purpose flour2 Tablespoon
 Lemon1 , very thinly sliced
 Capers1 Tablespoon
 Salt1⁄4 Teaspoon
 Hot cooked noodles1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3495 Calories from Fat 1421

% Daily Value*

Total Fat 158 g243.6%

Saturated Fat 64.8 g324%

Trans Fat 0.1 g

Cholesterol 1204.4 mg

Sodium 4311.9 mg179.7%

Total Carbohydrates 243 g81%

Dietary Fiber 16.8 g67.3%

Sugars 29 g

Protein 247 g493.6%

Vitamin A 33.3% Vitamin C 109.9%

Calcium 91% Iron 119%

*Based on a 2000 Calorie diet

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.
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