Prep 15 mins
Cook 20 mins
This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.
- 2 day-old bread rolls (i.e., Kaiser roll would work well)
- 119.99 ml lukewarm milk (about 6 ounces, or 3/4 cup)
- 2 eggs, beaten
- 1 onion, finely chopped
- 400 g trimmed and finely ground cow's liver (a little less than a pound)
- 14.79 ml chopped parsley
- 0.25 ml dried marjoram
- 2.46 ml of zested lemon peel
- 4.92 ml salt
- 0.25 ml fresh ground black pepper
- about 1 tablespoon dry breadcrumbs
- 750.0 ml beef broth (750 ml, or about 24 ounces)
- Tear the day-old rolls into small pieces, and soak in a bit of cold water.
- Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
- Beat the eggs, the pour over the milk.
- Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
- Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
- Form 12 walnut-sized dumplings.
- Bring about 1.5 liters (50 ounces) of salted water to a boil.
- Gently add the dumplings and simmer for 20 minutes or until cooked through.
- While the dumplings are simmering, heat the beef broth and keep warm.
- Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.