John Myers
Sliced liver sour
The perfect sliced liver sour recipe with a picture and simple step-by-step instructions.
- 600 g Pork liver
- 500 ml Milk
- 1 tbsp Clarified butter
- 1 tbsp Tomato paste
- 1 Tbsp, heaped Flour
- 2 Onions
- 500 ml Meatsoup
- 2 Bay leaves
- Some juniper berries
- 2 Cloves
- 1 tsp Marjoram, rubbed
- 1 small piece Lemon peel
- 3 tbsp Wine vinegar
- 2 tbsp Currant or wild berry jelly
- Salt and pepper
- Soak the liver in milk for about 1 hour, remove it, pat dry and cut into strips that are not too small. Peel and halve the onion and cut into thin slices. Cut a thin strip of lemon peel, approx. 3 cm long, with a potato peeler.
- Heat the butter lard in a pan, fry the liver in it and dust with flour. Add onions and tomato paste and roast while stirring. Deglaze with meat stock. Add bay leaves, juniper berries, cloves, marjoram and lemon peel and, with the lid on, simmer over medium heat for about 20 minutes.
- Remove the lemon peel and season the sauce with wine vinegar, red currant or wild berry jelly, salt and pepper.
- Arrange the “sour liver” on plates.
- Mashed potatoes and mixed lettuce tastes good with it.
Facebook Comments