Liver Nips Recipe

Name: Liver Nips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. stew beef or roast; 1 lb. beef liver; 1/4 to 1/2 lb. suet; 1-1/2 Tbsp. powdered marjoram or oregano; 1 tsp. ground coriander; 1/2 tsp. ground sage; 1 med. onion, grated or finely chopped; 1/2 tsp. pepper; 2 eggs; 2 c. flour

Servings: persons

2 lb. stew beef or roast
1 lb. beef liver
1/4 to 1/2 lb. suet
1-1/2 Tbsp. powdered marjoram or oregano
1 tsp. ground coriander
1/2 tsp. ground sage
1 med. onion, grated or finely chopped
1/2 tsp. pepper
2 eggs
2 c. flour

1
Boil beef, liver and suet in 1 quart water, or enough to cover, until well done.
2
Grate the liver and mash suet together. Combine with seasonings, eggs and flour and add about 1 cup of stock.
3
Drop by teaspoonfuls into boiling stock (1-1/2 quarts). Cook 10 to 15 minutes.
4
Keep stock boiling and be careful not to crowd dumplings.
5
This is an old recipe handed down from our German-Deutsch (Dutch) Fork ancestors.
6
I brought it from South Carolina.

1435

kcal

Calories

Fat

111

Carbs

109

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: 2 lb. stew beef or roast, 1 lb. beef liver, 1/4 to 1/2 lb. suet, 1-1/2 Tbsp. powdered marjoram or oregano, and more.

Yes, Liver Nips falls under the Soups & Stews 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.

Liver Nips

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