How To make Beef with Caper Sauce

Konigsberger Klopse with creamy Caper Sauce. A great German dish. #konigsbergerklopse

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Konigsberger Klopse – or Royal Meatballs as it translated literally to is a hearty dish of meatballs cooked in a beef broth which is then used to form a delicious creamy sauce with capers.
Served with boiled or mashed potatoes – or indeed any side of your own choosing – we know you’ll love making these as much as you’ll love eating them. This recipe is sufficient for 3-4 good sized portions.
Ingredients:-
For the Meatballs –
250g Minced Beef
250g Minced Pork
2 slices Bread cubed
1 large Yellow Onion finely chopped
2 Eggs
3-4 tbsp Panko Breadcrumbs
Salt and Pepper to taste
1 tsp Anchovy Paste OR 2 tsp Soy Sauce.
For The Broth-
1 Litre Beef Stock
Salt to taste.
1Large Yellow Onion roughly chopped
1 Bayleaf (optional)
1 tsp Allspice
5 Black Peppercorns
For The Sauce-
3 tbsp Butter or Margarine
2 tbsp Flour
Sugar (to taste)
Lemon Juice (to taste)
375ml Broth from cooking the Meatballs
125ml Cream
3-4 tsp Capers (drained)
1 Egg Yolk
Salt and Pepper to taste.
Parsley for garnish.

For instructions on how to make this delicious dish, see our video.

The BEST Sauce Anyone Can Make

Beef Fillet with Caper Sauce - simple and effective. You can do this with any steak cut of your

Beef Fillet with Caper Sauce - simple and effective. You can do this with any steak cut of your

Pork Scallopini with Capers | Food Channel L Recipes

I often cook pork scallopini for dinner when I have not enough time. Tiny slices of pork with a wonderful sauce - something quick and tasty.

Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!

Ingredients for 2 servings:

400 g pork loin
½ lemon
2 cloves of garlic
1 tbsp capers
200 ml chicken stock
1 sprig of rosemary
Flour
40 ml olive oil
po
Salt and black pepper

Beef with Capers

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Konigsberger Klopse | German Meatballs in a Lemon Caper Cream sauce | Kravings

My recent trip to Germany inspires this meatball recipe. German food is simple, honest and full of flavor. Between drinking kegs of beer, they love their sausages and their meatballs.

This recipe is made with poached meatballs tossed is a delicious sour cream, mustard and caper sauce.

Königsberger Klopse: Top Gericht der Deutschen

Here are the ingredients and steps to make this recipe!


Ingredients

1 slice bread

¼ - ½ cup of milk

2 tbsps Butter

½ a cup of diced Onion

2 lbs ground Beef

1 whole Egg

2 tsps Dijon Mustard

½ tsp grated Nutmeg

1 tsp Salt

½ tsp freshly ground Pepper

½ cup roughly chopped Parsley


Sauce
1 litre Beef stock

3 Bay leaves & 6 Peppercorns

3 tbsps Butter

3 tbsps all purpose Flour

½ a cup Sour Cream

1 tbsp Lemon rind

Juice of ½ a Lemon

1 tsp Dijon Mustard

1 tsp of Capers

1 tsp of Salt and about ¼ tsp fresh cracked pepper

¼ tsp Nutmeg

¼ cup chopped Parsley

Process

Soak one slice of bread in the milk

Squeeze out all the excess milk and leave the bread aside

In a saute pan add the Butter and allow this to melt before adding the diced Onion

Allow this to sweat till it’s translucent

Remove and keep aside.

Add the ground beef, egg, Dijon Mustard, soaked bread some Nutmeg, Salt and freshly ground Pepper

Process this

Add the roughly chopped Parsley and lightly process again

Add in the onion that we sautéed earlier and mix well to combine with the meat

Using a wet hand to prevent sticking, grab a fistful of the meat and form into a meatball

Repeat this process till you’ve converted all the meat mixture to meatballs

You should get 7 big meatballs

Using the same saute pan, pour Beef stock and allow this to heat up

While this slowly comes to the boil, add in the Bay leaves 6 peppercorns

Use wet hands again to smooth out these meatballs before they are dropped into this hot stock

Allow these to cook on one side and then flip them over

Remove the stock into a jug and wipe the saute pan dry if necessary

Add the butter and allow this to melt

Follow this with 3 tbsps of all purpose flour and whisk this in a little bit at a time, making a roux

Now add the stock in slowly and keep whisking till it’s all combined

Once it comes to the boil, add the sour cream a little at a time and blend till smooth

Allow the sauce to boil so it can thicken

Add 1 tbsp of Lemon rind & the Lemon juice

Add the Dijon Mustard and Capers

Add Salt & Pepper

Add more Nutmeg and chopped Parsley

Carefully add the meatballs to the sauce

Gently fold the sauce over the meatballs

Here’s a tip before you dunk your meatballs in, if you think your sauce is too runny, just add some flour paste to thicken it and if it’s too thick, water it down with the leftover milk from the bread soaked earlier.

Serve this with boiled Potato wedges

Bookmark the recipe on my blog -


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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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