Tyrolean Liver

Last Updated on December 15, 2024

Roasted liver sauteed with onions, Vegetable Recipes and spices, served with sour cream sauce.

Ingredients:

1 kg of pork liver 100 g of bacon 1.5-2 l of vegetable stock 500 ml milk 3 tbsp smooth flour 1 tbsp olive oil 1 tbsp butter 1 cup whipping cream 1 cup sour cream 3 sprigs of thyme 2 balls of allspice tr> 2 marbles of whole pepper 2 pcs carrots 2 pcs bay leaves 1 pk petrels 1 pcs of onions 1/2 pc medium sized celery

td>lemon juice

ground pepper salt

Procedure:

1. Wash the blanched liver, dry it, stuff it with bacon bits, then pepper it on all sides and put it in the fridge for a while
2. Roughly grate the peeled root Vegetable Recipes and finely chop the peeled onion
3. In a saucepan, fry the liver quickly on all sides in hot butter and oil, then remove it, add the onion and Vegetable Recipes and fry for 10 minutes over a low heat, return the liver, pour in the broth, add pepper, allspice, bay leaves, a few sprigs of thyme and simmer until tender
4. Remove the liver, spice balls, bay leaves and sprigs of thyme, strain or blend the contents of the pot and heat gently
5. Mix the flour with a little milk, then stir in the rest, cream and sour cream, carefully pour in the sauce, heat, season with lemon juice, salt and pepper, add the liver and heat again.

Recommendation:

Serve with baked potatoes.