Beef-Liver Rhineland

(from Lucianolinda’s recipe box)

Source: Archives

Serves 6 people

Categories: Beef main dish

Ingredients

  • 1 1/2 lbs. beef liver, sliced 1 inch thick
  • 1/4 cup onion flakes
  • 1/4 tsp. instant minced garlic
  • Cold water
  • 2 Tbsp. vegetable oil
  • 1 beef-bouillon cube
  • 1 cup boiling water
  • 2 cups thinly sliced carrots
  • 2 cup thinly sliced cabbage
  • 2 tsp. caraway see
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 Tbsp. flour
  • 1 Tbsp. white vinegar
  • Boiled white potatoes

Directions

  1. Place liver on tray, with slices side by side, and freeze until almost firm. Cut into 1 × 4-inch diagonal strips, set aside.

  2. Rehydrate the onion flakes and minced garlic in 3 Tbsp. of cold water for 10 minutes.

  3. In a large skillet, heat oil. Add onion and garlic; saute for 2 minutes. Add liver and brown on all sides. Takes about 5 minutes.

  4. Dissolve bouillon cube in boiling water. Add to liver along with carrots, cabbage, caraway seed, sugar, salt and black pepper.

  5. Bring to boiling; reduce heat, cover an simmer for 10 to 20 minutes, or until liver is done as desired.

  6. Blend flour smoothly with 1 Tbsp. cold water and vinegar. Blend into liquid in skillet. Cook and stir for one minute, or until liquid is slightly thickened. If desired, serve with boiled potatoes.

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