Liver Neapolitan Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices beef liver (s)
- 2 thick onion (s)
- 1 bunch spring onion (s), 4 - 5 stalks
- 1 bunch parsley, smooth
- 250 ml white wine, dry
- 250 ml meat broth
- 250 ml cream
- salt and pepper
- 1 cup flour for turning
- some olive oil
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and brown them in the pan. Cut the spring onions into small rings and add them as well. Briefly toss both in the pan. Add the white wine and let it reduce a little.
- In the meantime, wash the liver and pat dry. Now turn the liver slices in flour on both sides. Then cut into approx. 2 - 3 cm squares. Now pour the meat stock into the onion mixture.
- In a large, separate pan, brown the pieces of liver briefly on both sides and season with salt and pepper. I use olive oil for frying. If you don`t like that, you can also use another oil. The liver must not be through yet. Later it cooks together with the sauce!
- Now add the onion sauce to the liver and stir everything together. Add the cream and stir in a whole bunch of flat-leaf parsley - freed from the stems - and roughly chopped. Let everything simmer on a low flame for about 3 - 4 minutes. The liver is now cooking a little more.
- By flouring the liver, the sauce does not need any further binding. If necessary, season everything again with salt and pepper.
- In addition, super delicious spaetzle but also potato wedges with rosemary that have been cooked in the oven taste good.
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