This fried liver recipe, aka Leber, is one of those quick, easy dinner recipes that you'll love. Among liver recipes, this one's a winner.
Serve this on a bed of rice along with a salad, and dinner's done within 30 minutes.
If you're making this as a meal, put the rice to cook first and then start with the liver. 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.
Then, finish the liver, make a quick salad, and you'll find your rice is ready. Dinner's served!
This recipe uses the liver cut into very thin strips. This way it can be cooked very quickly. To make the cutting a little easier, you can put the liver into the freezer for about ½ hour.
It's very important not to over-cook the liver. If you do, you'll think you're eating leather! So, just as soon as the 'red' is gone, it's done.
The combination of wine and cream in the sauce is a very German tradition. Since the sauce cooks after the wine is added, the alcohol is cooked off. That way, it's fine for the kids as well.
Take a look at a favorite of mine ... liver with onions ... and bacon .... and gravy. So, so good!
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