Liver ragout Braumeister

Ingredients for 2 servings:

• 300 g liver(s) (beef or veal)
• 100 g dried meat
• 1 onion(s)
• 1 bunch parsley, fresh, curly, chopped
• 200 g mushrooms (wild mushrooms), fresh or frozen
• 1 bottle of beer (dark beer)
• 4 tbsp flour
• 1 cup whipped cream (organic)
• marjoram
• rosemary
• Thyme
• Pepper from the mill
• some clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Liver ragout with dark beer

Cut the liver into thin strips. Dice the jerked beef. Peel and finely chop the onion. Finely chop the parsley and chives. Heat a non-stick deep pan with a little clarified butter and fry the liver. Then add the jerked beef and onion and fry (do not let the onion brown). Sprinkle with flour, toss briefly, and then deglaze with dark beer (you don’t necessarily need the whole bottle). Now add the mushrooms, marjoram, rosemary, thyme, and pepper and simmer gently for about 20 minutes, stirring occasionally. After 20 minutes, taste and adjust the seasoning if necessary. The sauce should thicken well. If it is still too runny, thicken it a little more (preferably with cornstarch). Stir in the parsley, add the heavy cream (amount as desired—it doesn’t have to be the whole cup), and let the whole dish rest for 5 minutes over low heat without cooking. Then serve. Serve with baguette or spaetzle and lamb’s lettuce as a side dish. A strong beer (dark beer, brewery beer, or cellar beer) is a good choice. You can also serve the dish with a dollop of whipped cream or a spoonful of cranberries on top. Tip: If the dark beer taste is too overpowering for you, you can also replace some of the beer with some beef stock.