Bayrische Leberknoedelsuppe (Bavarian Liver D Recipe


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Bayrische Leberknoedelsuppe (Bavarian Liver D Recipe : Recipes 4U

 

Bayrische Leberknoedelsuppe (Bavarian Liver D Recipe

Recipe Ingredients

6 stale crusty rolls, thinly
1 _sliced
50 g beef suet
1 small onion, coarsely
1 chopped
1/2 tsp salt
3 deciliter milk, lukewarm
250 g liver
2 eggs, lightly beaten
1 tsp dried marjoram
600 ml beef stock, well flavoured

Recipe Preparation

Put the sliced rolls in a large bowl. Sprinkle them with salt and
pour over the lukewarm milk. Leave them to soak until required. Trim
the liver and put it through a meat mincer together with the suet and
onion. Add the soaked bread, the eggs and marjoram, and mix with a
wooden spoon until well blended. The mixture will be very soft. Bring
the stock to the boil in a large saucepan. Reduce the heat to low and
simmer the stock. Divide the dumpling mixture into 8 portions. With
wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are
cooked through. Serve 2 dumplings per person in soup plates, together
with some of the stock.

Bavarian liver dumplings are almost as large as tennis balls. two of
them make an ample portion, served either in a well-flavoured stock,
or as a main course, garnished with fried onion rings and accompanied
by mashed potatoes and sauerkraut.

 

 

Servings: 4

 

 

 

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This Bayrische Leberknoedelsuppe (Bavarian Liver D Recipe is one of our Ethnic Recipes, which came to us from submissions from our readers and public domain sources. Clearly, as there are over 50,000 recipes it would be a seriously difficult task to prepare and test every recipe in the collection, so please exercise caution and plan carefully. If you spot any mistakes, please tell us.


 

Bayrische Leberknoedelsuppe (Bavarian Liver D Recipe

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