Austrian Liver Dumplings
Austrian Liver Dumplings recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef liver
calf's |
|
| 1 | each |
sandwich rolls
hard roll or 1 large slice italian bread |
* |
| 1 | tablespoon |
butter
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef liver
calf's |
|
| 1 | each |
sandwich rolls
hard roll or 1 large slice italian bread |
* |
| 15 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
bread crumbs
|
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cut liver into chunks and place into blender until all meat has been pureed. Soak the roll or bread in water until soft, squeeze out the surplus moisture and finely mince or grate. Cream the butter with the other ingredients, finally adding sufficient breadcrumbs to make the mixture firm enough to be formed into small dumplings (less than an inch in diameter).
If the dumplings are to served with stew or soup, simmer in this for 5 minutes. They may also be cooked in stock and served with meat and gravy.
