Klups Recipes

KLUPSKIES (POLISH BURGERS)

Klupskies (Polish Burgers) image

This recipe is a family favorite that was passed down over the generations. Grandma and Pap just ate them plain, with a fork (sometimes dipped in ketchup), but our family likes to top these burgers with cheese and serve on a hamburger bun in a the traditional way. I have also seen these referred to as Kotlety Mielone. These can also be cooked on the grill.

Provided by Brandi Rose

Categories World Cuisine Recipes European Eastern European Polish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 small onion, diced
½ green pepper, diced
1 egg
2 tablespoons ketchup
¼ teaspoon sea salt
2 slices white bread, torn into small pieces
1 serving cooking spray with olive oil

Steps:

Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties.
Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 10.6 g, Cholesterol 115.3 mg, Fat 15.1 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 5.7 g, Sodium 362.7 mg, Sugar 3.4 g

KONIGSBERGER KLOPSE (GERMAN MEATBALLS)

Konigsberger Klopse (German Meatballs) image

Provided by Craig Claiborne

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound ground veal
Freshly ground pepper to taste
4 teaspoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1/8 teaspoon freshly grated nutmeg
1 1/2 tablespoons flour
1 1/2 cups unsalted beef or chicken broth
1/4 cup white wine, preferably Rhine or Moselle
1/4 cup sour cream
1 egg yolk
Juice of 1/2 lemon
1/4 cup chopped, cored, seeded hot cherry peppers without salt

Steps:

Put veal in mixing bowl. Add pepper to taste.
Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce) image

A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

Provided by BecR2400

Categories Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 25

Ingredients

1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
1/2 cup milk
1 medium white onion, finely chopped
1 lemon, zest of, small finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
10 black peppercorns
2 tablespoons capers
1 lemon, zest of, small finely chopped
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1/4 cup snipped fresh parsley, for garnish

Steps:

In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
Meanwhile, combine meatball ingredients, mix well.
Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
To Make Cream Sauce:.
To hot broth stir in the sauce ingredients and heat through, but do not boil.
Add the cooked meatballs to the heated sauce, stir gently and warm through.
To Serve:.
Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
To Serve as an Appetizer:.
Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
Freezes well.

Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6

KUMMEL KLOPS (GERMAN MEATBALLS)

Kummel Klops (German Meatballs) image

October reminds me of "Oktoberfest" which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a "German dish" to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit.

Provided by ugogirl

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
salt and pepper, to taste
1/2 teaspoon poultry seasoning
1/4 teaspoon dried dill
1/4 cup fine dry breadcrumb
1/4 cup milk
1 tablespoon chopped parsley
1 egg, slightly beaten
1 (14 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/2 cup chopped onion
1 cup sour cream
1 tablespoon flour

Steps:

Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
Serve over German dumplings, noodles or mashed potatoes.

Nutrition Facts : Calories 292.3, Fat 20.6, SaturatedFat 9.5, Cholesterol 103.8, Sodium 378.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.6, Protein 18.5

KLUPS

Klups image

A luncheon dish from the 1961 "Lutheran Favorites" of St. James Lutheran Church, Howard Lake, Minnesota. Submitted by Mrs. Fred Bakeberg. "This is very good warmed over and also a very old recipe."

Provided by BeccaB3c

Categories One Dish Meal

Time 1h50m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs lean ground beef
1 egg
6 slices bread (or less, or bread crumbs)
1 large onion, cut fine
butter
clear soup stock
4 bay leaves
1 cinnamon stick
1/2 cup vinegar
water

Steps:

Combine first 4 ingredients and shape into meat balls with hands.
If mixture sticks, dampen hands slightly.
Pan fry in butter till light brown then cook in clear soup stock, bay leaves, stick cinnamon, and vinegar.
Add water to cover.
Simmer 1 1/2 hours.

Nutrition Facts : Calories 351, Fat 15.6, SaturatedFat 6.1, Cholesterol 130.8, Sodium 309.5, Carbohydrate 18.3, Fiber 1.1, Sugar 2.7, Protein 31.1

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