Königsberger ribbon noodles with beetroot

Name: Königsberger ribbon noodles with beetroot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 beetroot; 7-10 Tbsp Salt; 1 Onion; 300 g mixed minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 400 g ribbon noodles; 1 TABLESPOON Butter or margarine; 1 go. Tbsp. flour; 150 g Whipped cream; 1-2 TABLESPOONS Capers; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Caper apples

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 beetroot
7-10 Tbsp Salt
1 Onion
300 g mixed minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
400 g ribbon noodles
1 TABLESPOON Butter or margarine
1 go. Tbsp. flour
150 g Whipped cream
1-2 TABLESPOONS Capers
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Caper apples

Directions

1
Cook the beetroot in boiling salted water for about 20 minutes. In the meantime peel onion and dice very finely. Knead minced meat, onion, egg and breadcrumbs. Season with salt and pepper. Form small meatballs from it. Boil up salted water.
2
Cook the meatballs at medium heat for about 5 minutes and let them drain. Keep 375 ml stock. Cook the noodles in boiling salted water according to the instructions on the packet. In the meantime melt the fat. Sweat flour in it. Deglaze with the stock and cream. Bring to the boil while stirring constantly. Add capers. Season to taste with salt, pepper and lemon juice. Warm the dumplings in the sauce. Peel beetroot and slice finely. Arrange noodles and meatball sauce on plates.
3
Bring to the boil while stirring constantly. Add capers. Season to taste with salt, pepper and lemon juice. Warm the dumplings in the sauce. Peel beetroot and slice finely. Arrange noodles and meatball sauce on plates. Garnish with caper apple and beetroot and sprinkle with pepper. Add remaining beetroot extra