John Myers
Chicken Liver with Fresh Mushrooms and Spaetzle
The perfect chicken liver with fresh mushrooms and spaetzle recipe with a picture and simple step-by-step instructions.
- 0,5 lb Chicken liver
- 1 piece Chopped onion
- 1 piece Onion rings
- 8 sheet Chopped basil
- 3 tbsp Flour
- 2 tbsp Oil
- 50 g Butter
- 1 teaspoon Tomato paste
- 100 ml Cream 30% fat
- 200 ml Meatsoup
- 1 shot Red wine (high quality)
- 200 g Fresh mushrooms
- Pepper
- Salt
- Wash the liver and remove the tendons.
- Cut the liver into bite-sized pieces, pepper and roll in flour.
- Steam the onion rings in the oil until translucent, then add the mushrooms, butter and the chopped onions and basil to stew.
- Now push the mushrooms and onions to the edge of the pan and now give the floured pieces of liver to stew.
- When the liver is medium, roast the tomato paste with it, deglaze with wine and pour the sauce with the broth and cream and season with salt and pepper.
- Serve with the spaetzle and the red wine or a beer goes great with it!
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