Sour liver

Ingredients for 4 servings:

• 5 tbsp flour
• 2 medium-sized onions, finely chopped
• 2 g pieces of clarified butter
• 250 ml dry white wine (e.g. Gutedel, Riesling)
• 500 ml beef or veal stock, alternatively vegetable stock
• 1 kg liver(s)
• 2 tbsp apple cider vinegar
• e.g. salt and pepper
• n. B. Nutmeg
• some stalks of chives or parsley, chopped

Instructions

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

Toast the flour in a pan until light brown, then transfer to a plate to cool. Sauté the onions in a pan with a large knob of clarified butter. Add the toasted flour, deglaze with white wine and stock, and stir until lump-free. Now separate 2-3 strips of liver, chop them up, and sauté them (or add them to the sauce a little later). Simmer everything for about 10-15 minutes (caution: it sets quickly) and let the flour swell. Season with salt, pepper, sugar, and half of the apple cider vinegar. Let the sauce continue to simmer. Tip: If desired, blend with a hand blender. Cut the remaining liver into strips and fry briefly in a pan in the remaining hot clarified butter. The core should be red or pink. Then add salt and pepper, and deglaze with a little water or a small splash of wine or stock to loosen the juices. Add everything to the saucepan and season with the remaining apple cider vinegar, salt, pepper, and nutmeg. Serve on plates and garnish with parsley or chives. Serve with fried potatoes, steamed or farmhouse bread, and a Chasselas or Tannenzäpfle (a typical regional fruit).