Sour Liver

Put the calf’s liver in milk for 1/2 hour, rub dry, remove the skins and cut into fine strips. In a frying pan, sauté the shallots with half of the clarified butter until soft, add the liver and fry on all sides, turning constantly, for no more than 4 minutes.

Caution: The liver pieces should remain pink inside. If you fry them too long, they will become hard. Place the liver and shallots on a heated plate in the oven until warm. Heat the rest of the clarified butter in the frying pan with the roast stock, add the flour and stir-fry until brown. Extinguish with the warmed beef stock. While stirring continuously, add the wine, bring to a boil and simmer on low heat for 5 minutes.

Season with salt, pepper, 1 pinch of sugar and the sour cream. Pour in the liver with the shallots and the sour cream. All together simmer for another 2 minutes on low heat. When serving, sprinkle finely chopped parsley on top.

It tastes best with “Braegel” or with bread.

Braegel is the usual way of frying potatoes in the Black Forest, where slices of cooked potatoes are fried in a frying pan in no more than two layers, so that each potato slice is fried all around. In case of larger mass, it is necessary to use two or three frying pans.

Tip: Instead of clarified butter, you can use butter in most cases.

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