Leberknödel (Liver Dumplings) |
Number of Servings: 4 |
Ingredients |
1/2 lb Calf's or Beef Liver, finely ground 1/2 lb Ground Veal or Beef 3 day-old Bread Rolls 1 cups Milk 1 small Onion, finely chopped 1 tablespoon Butter 3 teaspoons Chopped Parsley 1 Egg Bread Crumbs Flour Salt and Pepper Marjoram Beef or Vegetable Broth |
Instructions |
Cut the bread into small cubes. Add to a bowl and pour milk over the bread. Allow to soak for 30 minutes. Squeeze out excess milk and set bread aside. In a frying pan, melt butter. Cook onions in the butter until transparent. Add onions to the bread cubes, along with the parsley and egg. Add the ground liver and ground veal/beef. Add salt, pepper, and marjoram. Gently knead the mixture with your hands. Add bread crumbs and flour, just enough until a firm dough forms and that the dough holds together when forming dumplings. Form ball-shaped dumplings. In a large cooking pot, bring broth to a boil. Drop dumplings into the boiling broth, then reduce heat to a simmer. The dumplings are fully cooked when they float to the top of the broth. Remove from broth and serve immediately. Liver dumplings go very well with Sauerkraut and mashed potatoes. |
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