:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/DnyKWki8th6ej4zy1TjE/aa3702d2961da627530267403ef6bf.png "Fried beef liver housewife style")
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Fried beef liver housewife style
One of my absolute favorite recipes and a classic of German cuisine is roasted beef liver. I have been preparing this dish in my own kitchen for years and have made small adjustments over time to perfect it. I am very happy to share it with you here.
Ingredients
- 500 g beef liver
- 2 Onions
- 2 cloves of garlic
- self-rising flour
- salt and pepper to taste
- 3 Tablespoon butter
- A little rapeseed oil
- 250 ml broth
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Directions
To prepare the roasted beef liver recipe, first rinse the beef liver under cold water and pat dry. Then cut into 1cm thick slices. In my experience, the right slice thickness gives the ideal juicy end result.
Now turn the liver slices in flour, shaking off excess flour. This step, I have found, gives the liver a wonderful crust.
In a frying pan, heat the butter and some canola oil. Carefully place the liver slices in the pan and sear them on both sides over medium heat. I like my liver more medium, so I fry them for about 2 minutes on each side.
Remove the liver from the pan and set aside. Now fry the chopped onions and garlic in the same pan until golden brown.
Return the roasted beef liver to the pan, add broth and simmer the whole thing on low heat for 10 minutes. Finally, season it with salt and pepper.
I recommend serving the roasted beef liver with mashed potatoes and green vegetables on the side.
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