Klopse nach Thüringer Art

Ingredients

• 600 g starchy potatoes
• Salt
• 1 roll (from yesterday)
• 2 onions
• 40 g Butter
• 0.5 untreated lemon (juice and zest)
• 600 g mixed ground meat
• 1 egg
• pepper (ground)
• 0.5 tsp dried marjoram
• 1 l beef broth
• 1 bay leaf
• 1 tsp allspice berries
• 1 tbsp flour
• 100 ml heavy cream
• 2 tbsp capers
• 1 tsp sharp mustard
• 1 egg yolk

Instructions

1. 1.

   Peel the potatoes and boil them in salted water for about 30 minutes.

2. 2.

   Soak the roll in a little warm water. Peel the onions, halve one onion and finely chop the other. Sauté the chopped onion in half the butter until translucent, then mix in the lemon zest, ground meat, egg, squeezed roll, salt, pepper, and marjoram. With damp hands form small dumplings. Simmer them in hot beef broth with the onion halves, bay leaf, and allspice for about 15 minutes, remove and strain the broth through a sieve.

3. 3.

   Heat the remaining butter, sauté the flour, then add about 350 ml of the cooking liquid. Add capers and mustard, pour in cream, and let everything gently thicken over low heat for about 10 minutes; add more broth if needed.

4. 4.

   Season the sauce with lemon juice, salt, and pepper, remove from heat, and whisk in the egg yolk. Place the dumplings into the sauce and keep them warm.

5. 5.

   Press the boiled potatoes onto plates with a potato press and spoon the dumplings with sauce over the potato fluff. Serve immediately.

6. 6.

   Serve with green salad as desired.