Summary

Ingredients

• 750 g liver (s), from beef
• 2 onions)
• 20 g clarified butter
• 250 ml broth (instant)
• 125 ml cream
• 1 tablespoon sauce thickener, dark
• 0.5 ½ bunch tarragon, fresh or 1 teaspoon dried
• 4 tablespoon wine, white
• salt and pepper

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Instructions

1. Cut the liver into strips. Peel the onions, cut in half and cut across into wedges. Heat clarified butter and fry the liver in it all over. Then add the onions and cook until translucent. Season the strips with salt and pepper. Pour in the broth and whipped cream, bring to the boil briefly. Sprinkle in the sauce binding agent, bring to the boil again briefly, stirring. Season the strips with chopped tarragon, salt, pepper and white wine.
2. Spätzle are ideal as a side dish, and a light white wine as a drink.