German Fried Liver – Oma's Rezept für gebratene Leber

To make this fried liver recipe, aka gebratene Leber, you'll need to prepare the liver first by removing any membrane or veins. Wash and pat drain with paper towels.Then cut into very thin strips. In German, this is called geschnetzeltes. This is similar to cutting meat for stir-frying. 

Ingredients:

• 1 pound calves liver
• 1 large onion, diced
• 2 tablespoons butter
• 2 teaspoons flour
• 1 cup white wine
• 6 tablespoons cream
• salt, pepper, marjoram

Instructions:

1. Prepare liver by cutting into thin strips.
2. In large frying pan, over high heat, melt butter.
3. Add onion and liver and fry, stirring, until liver is not longer "bloody". This takes just a few minutes.
4. Sprinkle with flour and, while stirring, add wine.
5. Cook for about 2 minutes.
6. Add cream.
7. Season with salt, pepper, and marjoram.

Notes/Hints:

• Do not overcook liver, or else it will turn to"leather"!

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