liver noodles (leberknoedel)
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.
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 pound calf’s liver
- 1 medium onion
- 1 tablespoon butter
- - salt and pepper
- 2 large eggs
- 1/2 cup flour
- 1/4 teaspoon cloves
- 1/4 teaspoon marjoram
How To Make liver noodles (leberknoedel)
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Step 1Simmer the liver in boiling water for 30 minutes.
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Step 2Then trim off any skin or ligaments and grind the liver fine Season
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Step 3Mince the onion, add the butter, beat the eggs and add them.
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Step 4Work into this paste the flour, using enough to make the paste quite stiff
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Step 5Form into small balls and poach them in any meat soup or beef broth for 15 minutes.
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Step 6Serve them swimming in the soup or as the meat with mashed potato and sauerkraut.
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