Badenian Sour Liver (Badisches Saures Leberle) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 415 |
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This is the traditional way how sour liver is made in Baden. Ingredients:
14 ounces beef liver |
3 ounces butter |
2 medium onions |
1/2 cup white wine |
1 tablespoon lemon juice |
1/2 cup low-fat whipping cream |
1/2 teaspoon sugar |
salt, to taste |
pepper, to taste |
flour, for dusting |
Directions:
1. Slice the liver into 1/2 x 2'' slices.
2. Finely slice onions.
3. Dredge liver slices in flour and heat butter in a large skillet.
4. When the butter is hot, put in liver and onions and stir fry quickly until lightly browned. Add salt and pepper to taste.
5. Add wine, scrape anything that sticks from the bottom of the skillet. Bring wine to a slow boil, then add cream.
6. Add sugar and lemon juice, heat through and serve with spaetzle.
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