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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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

Directions Step-By-Step

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

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