Mia's Sour Liver Badenian Style |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is my version of the classic Badenian Sour Liver (Badisches Saures Leberle) Ingredients:
10 1/2 ounces beef liver |
1 large onion |
1 large apple, tart |
1 ounce butter |
1/2 tablespoon butter |
1 tablespoon flour |
1/4 cup apple cider |
1/8 cup balsamic vinegar, dark |
1/4 cup red wine |
1/3 cup low-fat whipping cream |
salt, to taste |
pepper, to taste |
Directions:
1. Slice liver into 1/2 x 2'' slices.
2. Finely slice onion.
3. Peel, core and slice apple into 1/4 inch thick slices.
4. Heat 1 ounce butter in a large skillet, add liver and stir-fry quickly, about 3 or 4 minutes. Add salt and pepper to taste.
5. In a seperate small pan, at the same time, heat 1/2 tablesoon butter and fry the apple slices.
6. Remove liver from skillet when slightly browned, after about 3 or 4 minutes. Keep on a warm plate.
7. Add onions and flour to the skillet, stir.fry until brown.
8. Add apple cider, balsamic vinegar and red wine, let simmer slowly for about 10 minutes.
9. Add salt and pepper to taste, then cream.
10. Add the seperately fried apple slices.
11. Put the liver back into the skillet, let warm through without further boiling.
12. Serve immediately with spaetzle and green salad.
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