LIVER NOODLES (Leberknoedel)

Linda Kauppinen

By
@cyrene

Origins of this recipe hail from Austria. This is actually not a noodle but rather like a dumpling. Very flavorful and can be eaten in soup or with mashed potato and sauerkraut.


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Rating:
★★★★★ 1 vote
Comments:
Method:
Stove Top

Ingredients

1 lb
calf’s liver
1 medium
onion
1 Tbsp
butter
salt and pepper
2 large
eggs
1/2 c
flour
1/4 tsp
cloves
1/4 tsp
marjoram

Step-By-Step

1Simmer the liver in boiling water for 30 minutes.
2Then trim off any skin or ligaments and grind the liver fine

Season
3Mince the onion, add the butter, beat the eggs and add them.
4Work into this paste the flour, using enough to make the paste quite stiff
5Form into small balls and poach them in any meat soup or beef broth for 15 minutes.
6Serve them swimming in the soup or as the meat with mashed potato and sauerkraut.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: German
Other Tag: Heirloom