John Myers
Ingredients for 4 servings:
- 1 kg liver(s), beef
- 300 g onion(s)
- 50 g clarified butter
- 250 ml red wine, dry
- 1 tsp, heaped sugar
- 2 tbsp salt
- 1 tbsp, levelled pepper, freshly ground
- ½ bunch parsley
- 1 tsp oregano
- 250 ml cream
- 2 tbsp, leveled sauce thickener
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Liver drops
Cut the liver into pieces approximately 2 x 3 cm. Finely dice the onions. Heat the clarified butter in a large pan or saucepan until very hot. Add the liver. Try to brown it on all sides, stirring constantly. It will release water very quickly. When the liquid is about half as high as the liver, add the onions. The liquid will now rise considerably, usually above the level of the meat. Reduce the heat and reduce the liquid by 2/3. Add salt and pepper and simmer for another 10 minutes. Finely chop the parsley, add it with the wine and oregano, and simmer for another 15 minutes. Stir the sauce thickener into the cream, add it, and bring to a boil until the sauce reaches the desired thickness. I recommend serving it with mashed potatoes and a green salad.
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