Bavarian Liver Spaetzle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g beef or pork liver (s)
- 5 cloves garlic
- 4 egg (s)
- 350 g flour
- salt and pepper
- 1 liter beef broth
- Salt water
Print Recipe
Pin Recipe Instructions
- Turn the liver and the garlic cloves through the meat grinder or puree in the Thermomix (the liver can also be bought from the butcher if it has already passed through) Mix the 4 eggs with the liver and the flour, season with salt and pepper. If the dough is too firm, add a dash of beef broth. Let the mixture rest for 30 minutes.
- Heat the water in a saucepan and season with salt. Put the dough in portions through a spaetzle sieve into the boiling water. When the spaetzle come to the top, cook for another 2 minutes.
- Lift out of the water with a colander, place in a pasta colander and drain. Then place in soup plates and pour hot beef broth on top.
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