Cat scratch

Ingredients for 4 servings:

• 400 g pork, shoulder or leg, boneless
• 200 g pork liver, cleaned
• 200 g kidney(s) (pork kidneys), cleaned and rinsed
• 50 g clarified butter
• 120 g onion(s), diced
• 2 garlic cloves, freshly chopped or squeezed
• 30 g flour
• 100 ml vinegar (wine vinegar, or similar), maybe a little more to taste
• 600 ml meat broth
• 2 bay leaves
• n.e. Thyme, freshly chopped or shredded
• e.g. marjoram, freshly chopped or shredded
• 60 g crème fraîche
• n. B. Salt
• n. B. Pepper, mixed, from the mill
• e.g. freshly chopped parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

my version of a classic Upper Austrian Schlachtessen

Cut the meat, liver, and kidney into bite-sized pieces about 2 cm thick. Heat 2/3 of the clarified butter in a deep pan, fry the onions and garlic until golden brown, remove, and set aside. In the same pan, add the remaining fat and clarified butter and sear the meat all over for about 5-10 minutes. Then, reduce the heat slightly, add the liver and kidneys, and fry everything together for another 10-15 minutes, turning occasionally. Add more clarified butter if needed. Add the onions and garlic, dust everything with the flour, mix well, and deglaze with the vinegar. Stir in the hot stock, add the bay leaves, thyme, and marjoram. Reduce the heat slightly and simmer with the lid on over medium heat for about 35-45 minutes, stirring occasionally. Shortly before the end of the cooking time, remove the bay leaves and stir in the crème fraîche. Season with salt and pepper. If you prefer a more acidic flavor, add a dash of vinegar. Sprinkle with chopped parsley when serving. Bread dumplings are the best accompaniment, but boiled potatoes or pasta also taste great. A green salad is also a must.