Ingredients
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500 g of Beef liver
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3 Onion
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50 g of Ghee
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500 g of Beef stockRich stock
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1 tsp. of Marjoram driedDried one
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1 tsp. of Parsley leavesDried one
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1/2 tsp. of Lovage leavesOptionally
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to taste Salt
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to taste Grounded black pepper
Directions
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!
Today's visits: 1.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
