in Germany

Liver with tarragon sauce

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Ingredients for 4 servings:

  • 750 g beef liver(s)
  • 2 onions
  • 20 g clarified butter
  • ¼ liter broth
  • ⅛ liter whipped cream
  • ½ bunch tarragon (or 1 tsp dried)
  • 4 tbsp white wine
  • Salt and pepper, from the mill
  • 1 tbsp sauce thickener, dark

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the liver into strips. Peel and slice the onions. Brown the liver in the clarified butter. Add the onions and sauté until translucent. Season with salt and pepper. Pour in the broth and cream and bring to a boil briefly. Sprinkle in the sauce thickener and bring to a boil again briefly, stirring occasionally. Season the strips with chopped (or dried) tarragon, salt, pepper, and white wine. Spätzle (spaetzle) are a delicious side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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