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Styrian Style Liver

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Ingredients

Adjust Servings:
500 g of Beef liver
3 Onion
50 g of Ghee
500 g of Beef stock Rich stock
1 tsp. of Marjoram dried Dried one
1 tsp. of Parsley leaves Dried one
1/2 tsp. of Lovage leaves Optionally
to taste Salt
to taste Grounded black pepper

Styrian Style Liver

  • 30 min
  • Serves 4
  • Easy

Ingredients

Directions

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Local traditional restaurants in Styria (a state in Austria) serve magnificent fried liver in the most delicious gravy in the world. The secret to the Styrian flavor lies in the very rich beef stock, properly sautéed onions until caramelized and marjoram. Other than that, everything else is pretty simple! So, if you have a supply of rich beef stock in your freezer, buy some liver (beef, veal, or pork) and let’s cook!

It’s quick, healthy and super delicious!

Bon Appétit!

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Steps

1
Done

Cut the onions into half rings. Heat the ghee in a large pan, add the onions and caramelize them over medium heat for about 15 minutes. The onions should be soft and slightly browned.

2
Done

While the onions are sautéing, cut the liver, cleaned from skin and veins, into 1 cm thick slices. When the onions are done, add the liver to the frying pan and sauté it for a few minutes, turning it a few times. It is essential not to overcook the liver, as it should still be soft and pink inside. Avoid adding salt at this stage to ensure the liver remains tender.

3
Done

Transfer the liver from the frying pan to a plate. Add the stock to the pan, bring it to a boil and allow it to evaporate to the desired richness and volume of gravy.
Then season it with salt, marjoram and black pepper to taste. Return the liver to the frying pan and bring to a boil again. Let it simmer together for 1 or 2 minutes, just to heat the liver. After that, take it right off the heat and serve.
Bon Appétit!

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