Bayrische Leberknödelsuppe

Ingredients

• Y2 pound beef or pork liver
• 1 egg
• 2 strips bacon
• Salt and pepper
• %2 cup milk
• Y2 cup flour (approximately)
• 4 slices white bread
• 3 cups Beef Stock, hot
• 2 tablespoons butter
• 1 medium-size onion, chopped
• Y2 cup chopped fresh parsley

Method

1. 1

   In a meat grinder or food processor, grind the liver and bacon and place in a large bowl.

2. 2

   In another bowl, combine the milk with 2 cups water.

3. 3

   Add the bread slices and soak about 5 minutes.

4. 4

   Squeeze dry, add to the ground liver and bacon, and combine well.

5. 5

   In a sauté pan, heat the butter until it sizzles.

6. 6

   Add the onion and sauté until tender.

7. 7

   To the liver/bacon mixture, add the sautéed onion, egg, salt and pepper to taste, and the flour as needed to bind.

8. 8

   Combine thoroughly and let stand about 15 minutes.

9. 9

   Bring a large pan of salted water to a boil.

10. 10

    Shape dumplings with a spoon and poach in the boiling water, a few at a time, for about 10 minutes.

11. 11

    Drain.

12. 12

    Place the dumplings in six soup bowls.

13. 13

    Ladle the hot beef stock into each bowl and garnish with the parsley.

14. 14

    Serve at once.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 15. The excerpt below is the record exactly as published.

BAYRISCHE LEBERKNODELSUPPE Y2 pound beef or pork liver 1 egg 2 strips bacon Salt and pepper %2 cup milk Y2 cup flour (approximately) 4 slices white bread 3 cups Beef Stock, hot 2 tablespoons butter (see index) 1 medium-size onion, Y2 cup chopped fresh parsley chopped . Ina meat grinder or food processor, grind the liver and bacon and place in a large bowl. . Inanother bowl, combine the milk with 2 cup water. Add the bread slices and soak about 5 minutes. Squeeze dry, add to the ground liver and bacon, and combine well. . Ina sauté pan, heat the butter until it sizzles. Add the onion and sauté until tender. To the liver/bacon mixture, add the sautéed onion, egg, salt and pepper to taste, and the flour as needed to bind. Combine thoroughly and let stand about 15 minutes. . Bring a large pan of salted water to a boil. Shape dumplings with a spoon and poach in the boiling water, a few at a time, for about 10 minutes. Drain. . Place the dumplings in six soup bowls. Ladle the hot beef stock into each bowl and garnish with the parsley. Serve at once. This is standard fare in Bavaria. You don’t need much beef stock. It’s the liver that creates the taste. Serve the soup very hot; that’s the main thing. ’ — Ww on ali GASTHAUS BAVARIAN HUNTER WIENER SAUERBRATEN %2 cup vinegar Pepper Yo cup dry red wine 3 tablespoons shortening 1 medium-size onion, sliced

Cook this with the app: pantry check, scaling, and the assistant.