Fleischknödel — Print Recipe — The Culinary Codex

Large, tender bread dumplings filled with seasoned ground beef, simmered in broth and served with a rich onion gravy and sauerkraut.

Ingredients

1 Soak bread cubes in warm milk for ten minutes. Squeeze gently and combine with ground beef, diced onion, garlic, eggs, parsley, marjoram, and flour.
2 Season generously with salt and pepper. Mix well and let rest fifteen minutes for bread to absorb flavors and mixture to firm up.
3 Form into large dumplings about the size of a fist using moistened hands. The mixture should hold together without being too compressed.
4 Cook dumplings in a large pot of gently simmering salted water for twenty minutes. They will float when done and feel firm to gentle pressure.
5 Make gravy by caramelizing sliced onions in butter for fifteen minutes, adding flour, then gradually whisking in broth until thick and glossy.
6 Serve two dumplings per person on warm plates, generously ladle onion gravy over the top, with sauerkraut on the side.

Did You Know?

In traditional Liechtensteiner households, the quality of a cook was judged by how light and fluffy they could make their Knödel.