Mias Sour Liver Badenian Style Recipes

SMOTHERED LIVER

Steps:

• Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes.
• Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a medium high heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
• Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a medium high heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side.

SWEET AND SOUR LIVER

Steps:

• Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.
• In a large heavy skillet, over a medium high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
• To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hard cooked egg.
• Serve with braised green cabbage.

BADENIAN SOUR LIVER (BADISCHES SAURES LEBERLE)

Steps:

• Slice the liver into 1/2 x 2'' slices.
• Finely slice onions.
• Dredge liver slices in flour and heat butter in a large skillet.
• When the butter is hot, put in liver and onions and stir fry quickly until lightly browned. Add salt and pepper to taste.
• Add wine, scrape anything that sticks from the bottom of the skillet. Bring wine to a slow boil, then add cream.
• Add sugar and lemon juice, heat through and serve with spaetzle.

BRAISED BEEF LIVER

Steps:

• Cut liver into 1 in strips.
• Soak in milk for one hour.
• Remove from milk and dredge in flour/salt mixture.
• Saute in hot oil until browned on all sides.
• Remove and set aside.
• Brown onions in same pan.
• Remove onions and set aside on top of liver.
• Add beef broth, lemon juice and sugar to hot pan and deglaze.
• Place liver and onion back into pan and cook for 5 minutes.
• Turn off heat and add sour cream.
• Serve with parsley whipped potatoes and your favorite green vegetable.

TENDER HUNGARIAN CHICKEN LIVERS

Steps:

• In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
• With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
• In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
• Return the onions/mushrooms to the skillet of chicken livers --.
• Stir in the flour, paprika and salt; cook 1 minute --.
• Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
• Once thickened, remove from heat and stir in the sour cream until well blended --.
• Serve over your choice of pasta or rice --.
• NOTE:prep time only covers the time to slice the onions and mushrooms.

BEEF LIVER WITH SOUR CREAM

Steps:

• Cut liver into 2 inch long strips & 1/2 inch thick.
• Pat dry on paper towels.
• Mix together flour, paprika, salt, pepper& thyme.
• Roll liver strips in flour mixture.
• In large frying pan, melt butter with oil, add liver and saute for about 3 minutes or until well browned.
• Remove from pan and set aside.
• To fat in pan, add onions and cook for 3 or 4 minutes.
• Return liver to pan, pour in consomme and cover.
• Simmer about 30 minutes.
• Just before serving, blend in sour cream and heat through.