Königsberger Klopse mit Gemüsesauce

Ingredients

• 500 g calf mince
• 1 old-fashioned roll
• 2 onions
• 40 g Butter
• 2 egg whites
• 1 untreated lemon
• 0.5 tsp marjoram
• 1 l beef broth (from the jar)
• 1 bay leaf
• 1 tsp allspice
• 2 carrots
• 4 Spring Onions
• 150 g Mushrooms
• 200 g whipping cream
• 30 g flour
• 3 tbsp capers
• 1 tbsp mustard
• 0.5 bunch Parsley
• salt pepper

Instructions

1. 1.

   Soak bread in warm water. Peel onions, quarter one and finely chop the other; sauté in half the butter. Grate lemon zest and mix with 1 tsp of it, mince, egg whites, onion cubes, squeezed bread, salt, pepper, and marjoram.

2. 2.

   With damp hands form small meatballs. Simmer them in hot beef broth with onion quarters, bay leaf, and allspice for 15 minutes; remove, reserve the stock.

3. 3.

   Peel, wash, and slice carrots thinly. Trim spring onions, wash, cut ends off, and slice into rings. Clean mushrooms and finely chop.

4. 4.

   Heat remaining butter, sauté flour, then add 500 ml of cooking stock. Add carrots, spring onions, capers, mustard, pour in cream, and simmer gently for 10 minutes.

5. 5.

   Squeeze lemon juice; season sauce with lemon juice, salt, and pepper. Serve the finished Königsberger Klopse with sauce, garnished with parsley leaves.