Eichkatzerl`s Poultry Liver Ragout

Summary

Ingredients

• 400 g poultry liver
• 2 apples
• 1 large onion (s)
• 200 g cream
• 250 ml broth
• Salt and pepper
• sugar
• Marjoram, dried
• Sauce thickener

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Instructions

1. Wash the liver and cut into narrow strips.
2. Wash, peel and core the apples and cut into narrow wedges. Peel the onion, cut in half and cut into strips.
3. Heat some oil in a deep pan. Fry the liver briefly in it, then set aside.
4. In the same pan (with lid), roast the onions and apples in the remaining frying fat. Caramelize with a little sugar and then add the liver again.
5. Season with pepper and marjoram. Do not add salt, otherwise the liver will become hard!
6. Deglaze everything with cream and stock and simmer covered on low heat for about 10-15 minutes.
7. Season with salt and possibly more pepper and season to taste. Tie the sauce as desired.
8. It goes well with pasta, rice, mashed potatoes and green salad.
9. We love to have wok noodles with it. These are Asian noodles that do not have to be pre-cooked. After braising, they are simply added to the ragout in the sauce and cook there within 4 minutes. You absorb almost all of the sauce that doesn`t need to be tied. What is left is a pasta and liver dish.