John Myers
Contents
show
Ingredients
- 500 g Goose liver
- 30 g Butter
- 1 tablespoon Sunflower oil
- 100 g Ham cubes **
- 1 size Onion
- 1 greater Apple Braeburn
- 100 ml Broth
- 1 teaspoon Gravy
- 150 ml Cream
- Salt and pepper
Instructions
- Preparation: Rinse the livers with cold water, pat dry again thoroughly and cut into bite-sized pieces (about the size of a walnut); Cut the onion into not too fine cubes and wash, peel, core and dice the apple about the same size as the onion.
- Preparation 2: heat the butter with the oil in a pan and fry the pieces of liver in it. When they begin to take on color, sprinkle on the diced ham ** and onion and continue to fry, turning frequently, until the onions are translucent.
- Finally add the diced apple, fry briefly and deglaze with the stock. Bring to the boil once and stir in the gravy with the cream, cover and cook for about 10 minutes over a mild heat. Season to taste with salt and pepper, bind with a little starch if necessary (but is usually not necessary) and serve.
- Spätzle, mashed potatoes or, as with me today, a saffron rice with a garnish of cherry tomatoes go well with it ... Bon appetit!
- ** Ham cubes are indispensable for this dish ... they give a subtle smoke aroma and make the sauce with the apples really "round".
Nutrition
Serving: 100gCalories: 94kcalCarbohydrates: 8gProtein: 1.3gFat: 6.2g
