Liver Neapolitan style

Ingredients for 4 servings:

• 4 slice(s) beef liver(s)
• 2 large onions
• 1 bunch of spring onions, 4 – 5 stalks
• 1 bunch parsley, flat
• 250 ml dry white wine
• 250 ml meat broth
• 250 ml cream
• salt and pepper
• 1 cup flour for tossing
• some olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beef liver with a twist! Without apples

Lightly brown the chopped onions in a pan. Slice the spring onions into small rings and add them as well. Briefly toss both in the pan. Add the white wine and let it reduce slightly. Meanwhile, wash the liver and pat dry. Coat the liver slices in flour on both sides. Then cut into squares approximately 2-3 cm in size. Now pour the meat broth into the onion mixture. In a large, separate pan, briefly brown the liver pieces on both sides and season with salt and pepper. I use olive oil for frying, but if you don’t like it, you can use a different oil. The liver shouldn’t be cooked through yet. It will cook later with the sauce! Now add the onion sauce to the liver and mix everything together. Add the cream and a whole bunch of flat-leaf parsley (removed from the stems) and stir in, roughly chopped. Let everything simmer on low heat for about 3-4 minutes. The liver will continue to cook for a while. By coating the liver in flour, the sauce doesn’t need any additional thickening. Season again with salt and pepper if desired. This sauce goes well with delicious spaetzle or oven-baked potato wedges with rosemary.