Badenian Sour Liver (Badisches Saures Leberle) Recipe

Name: Badenian Sour Liver (Badisches Saures Leberle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces beef liver; 3 ounces butter; 2 medium onions; 1/2 cup white wine; 1 tablespoon lemon juice; 1/2 cup low-fat whipping cream; 1/2 teaspoon sugar; salt, to taste; pepper, to taste; flour, for dusting

Servings: persons

1
Slice the liver into 1/2 x 2'' slices.
2
Finely slice onions.
3
Dredge liver slices in flour and heat butter in a large skillet.
4
When the butter is hot, put in liver and onions and stir fry quickly until lightly browned. Add salt and pepper to taste.
5
Add wine, scrape anything that sticks from the bottom of the skillet. Bring wine to a slow boil, then add cream.
6
Add sugar and lemon juice, heat through and serve with spaetzle.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 ounces beef liver, 3 ounces butter, 2 medium onions, 1/2 cup white wine, and more.

Yes, Badenian Sour Liver (Badisches Saures Leberle) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Badenian Sour Liver (Badisches Saures Leberle)

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