SWEET AND SOUR LIVER
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.
- In a large heavy skillet, over a medium high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
- To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hard cooked egg.
- Serve with braised green cabbage.
BADENIAN SOUR LIVER (BADISCHES SAURES LEBERLE)
Make and share this Badenian Sour Liver (Badisches Saures Leberle) recipe from Food.com.
Provided by Mia in Germany
Categories Meat
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the liver into 1/2 x 2'' slices.
- Finely slice onions.
- Dredge liver slices in flour and heat butter in a large skillet.
- When the butter is hot, put in liver and onions and stir fry quickly until lightly browned. Add salt and pepper to taste.
- Add wine, scrape anything that sticks from the bottom of the skillet. Bring wine to a slow boil, then add cream.
- Add sugar and lemon juice, heat through and serve with spaetzle.
Nutrition Facts : Calories 201.4, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.7, Sodium 155.5, Carbohydrate 6.7, Fiber 0.9, Sugar 3.2, Protein 0.8
BRAUNSCHWEIGER LIVER SAUSAGE PATE
Make and share this Braunschweiger Liver Sausage Pate recipe from Food.com.
Provided by duckit
Categories Spreads
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in food processor or beat with mixer.
- Let stand over night.
- Serve on crackers or party rye.
- Very good.
Nutrition Facts : Calories 90.3, Fat 7.7, SaturatedFat 3.4, Cholesterol 34.1, Sodium 386.3, Carbohydrate 2.8, Fiber 0.2, Sugar 0.6, Protein 2.9
GERMAN LEBER SUSS-SAUR: (SWEET AND SOUR CALF'S LIVER)
Make and share this German Leber Suss-Saur: (Sweet and Sour Calf's Liver) recipe from Food.com.
Provided by Olha7397
Categories Beef Organ Meats
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Over medium heat, fry the Speck or bacon.
- Add the onion and sauté until soft and transparent.
- Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
- Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
- German Traditional Cooking.
Nutrition Facts : Calories 377.2, Fat 20.6, SaturatedFat 8.5, Cholesterol 324, Sodium 656.1, Carbohydrate 13.7, Fiber 0.5, Sugar 4.7, Protein 27.7
MIA'S SOUR LIVER BADENIAN STYLE
Make and share this Mia's Sour Liver Badenian Style recipe from Food.com.
Provided by Mia in Germany
Categories Meat
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice liver into 1/2 x 2'' slices.
- Finely slice onion.
- Peel, core and slice apple into 1/4 inch thick slices.
- 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.
- In a seperate small pan, at the same time, heat 1/2 tablesoon butter and fry the apple slices.
- Remove liver from skillet when slightly browned, after about 3 or 4 minutes. Keep on a warm plate.
- Add onions and flour to the skillet, stir.fry until brown.
- Add apple cider, balsamic vinegar and red wine, let simmer slowly for about 10 minutes.
- Add salt and pepper to taste, then cream.
- Add the seperately fried apple slices.
- Put the liver back into the skillet, let warm through without further boiling.
- Serve immediately with spaetzle and green salad.
Nutrition Facts : Calories 268.6, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.1, Sodium 139.8, Carbohydrate 29, Fiber 4.1, Sugar 17.4, Protein 1.8
BEEF LIVER WITH SOUR CREAM
Ugh....as a child, I absolutely, t-totally hated liver. It wasn't until I was married that I acquired a taste for liver and onions. This is another recipe of my mom's. It is a bit different, but has a nice flavor and even liver-haters will enjoy it. Goes well with steamed rice and carrots.
Provided by Nova Scotia Cook
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut liver into 2 inch long strips & 1/2 inch thick.
- Pat dry on paper towels.
- Mix together flour, paprika, salt, pepper& thyme.
- Roll liver strips in flour mixture.
- In large frying pan, melt butter with oil, add liver and saute for about 3 minutes or until well browned.
- Remove from pan and set aside.
- To fat in pan, add onions and cook for 3 or 4 minutes.
- Return liver to pan, pour in consomme and cover.
- Simmer about 30 minutes.
- Just before serving, blend in sour cream and heat through.
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