Mias Sour Liver Badenian Style Recipes

BADENIAN SOUR LIVER (BADISCHES SAURES LEBERLE)

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.

SWEET AND SOUR LIVER

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.

TENDER HUNGARIAN CHICKEN LIVERS

Steps:

• In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
• With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
• In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
• Return the onions/mushrooms to the skillet of chicken livers --.
• Stir in the flour, paprika and salt; cook 1 minute --.
• Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
• Once thickened, remove from heat and stir in the sour cream until well blended --.
• Serve over your choice of pasta or rice --.
• NOTE:prep time only covers the time to slice the onions and mushrooms.

BEEF LIVER WITH SOUR CREAM

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.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

MIA'S SOUR LIVER BADENIAN STYLE

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.