Liver Stew

Dishes from Lower Saxony

Liver stew

Ingredients: 300 g beef liver, 4 shallots, finely diced, 1 cup strong beef broth, 3 tbsp freshly grated white bread, one eighth of a liter red wine, 2 tbsp mixed spices, e.g. thyme, parsley, tarragon, oil, salt and coarse pepper

Remove the skin from the liver and finely shred it, then fry it in a little bit of oil. Put the chopped liver on a plate and set aside.

Sauté the shallots until dark brown, then add the clear soup and wine just before burning.

Mix in the white bread crumbs and reduce everything together to a creamy sauce.

Add the chopped kitchen herbs and bring to the boil briefly with the liver, then season strongly with salt and freshly ground pepper.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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