Delicious Klößchen Gulasch with Leeks: A Step-by-Step Recipe
Explore a delicious recipe for Klößchen Gulasch with leeks, perfect for a hearty meal. Learn how to make this flavorful dish in just 45 minutes.
Discover a delightful dish that combines flavors and nutrition!
Ingredients for 2 Servings of Klößchen Gulasch with Leeks:
- 500 g potatoes
- 250 g leeks
- 100 g frozen peas
- 50 g heavy cream
- 25 g butter
- 2 raw veal sausages (approx. 120 g each)
- 300 ml vegetable broth
- 125 ml milk
- 3 – 4 tsp lemon juice
- 2 tbsp oil
- 1 tbsp flour
- 1/4 pot garden cress
- Salt and pepper
- Grated nutmeg
Preparation Steps:
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Clean the leeks and slice them into rings. Peel the potatoes and cut them in half if they are large. Boil them in salted water for about 25 minutes. Heat 1 tbsp of oil in a pan. Squeeze the sausage meat directly from the casing into the hot oil, shaping them into balls. Brown the balls on all sides and then remove them from the pan.
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Add another tablespoon of oil to the pan, sauté the leeks, and season them. Sprinkle with flour, sauté briefly, and then deglaze with broth and cream. Season with lemon juice, salt, and pepper. Return the meatballs to the pan and let them simmer for about 12 minutes.
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Heat the milk and butter together. Drain the potatoes and allow them to steam dry. Mash them with the milk-butter mixture until smooth, seasoning with salt and nutmeg, and keep warm.
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Add the peas to the goulash, bring to a boil, and simmer for about 3 minutes. Cut the cress from the pot. Adjust the seasoning of the goulash. Serve it garnished with cress and pepper alongside the potato puree.
A tasty serving of Klößchen Gulasch with leeks contains approximately 860 calories, 25 g of protein, 61 g of fat, and 49 g of carbohydrates. The total preparation time is about 45 minutes.
