Ingredients with Measurements:
- 1 pound of liver, finely chopped
- 1 onion, finely chopped
- 1 apple, grated
- 1/2 cup of breadcrumbs
- 2 eggs
- 1/4 cup of parsley, chopped
- Salt and pepper to taste
- 1/4 cup of flour
- 4 cups of beef broth
Special equipment needed:
- Large mixing bowl
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Food processor (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the finely chopped liver, chopped onion, grated apple, breadcrumbs, eggs, parsley, salt, and pepper. Mix well until all ingredients are evenly combined.
2. Add the flour to the mixture and mix well until the flour is fully incorporated.
3. Using your hands, form the mixture into small balls, about the size of a golf ball.
4. In a large pot, bring the beef broth to a boil.
5. Carefully drop the liver balls into the boiling broth and reduce the heat to a simmer.
6. Let the Leberknödel simmer for about 20 minutes, or until they are fully cooked through.
7. Once cooked, remove the Leberknödel from the broth and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Pork liver can be used instead of beef liver.
- White bread can be used instead of breadcrumbs.
- Chives can be used instead of parsley.
Variations:
- Add chopped bacon to the mixture for a smoky flavor.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add grated carrots to the mixture for a sweeter taste.
Tips and tricks:
- Make sure to finely chop the liver and onion to ensure the Leberknödel hold together.
- If the mixture is too wet, add more breadcrumbs or flour.
- If the mixture is too dry, add more egg or broth.
Storage instructions:
- Store leftover Leberknödel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Leberknödel in a pot with beef broth and heat until warmed through.
Presentation ideas:
- Serve the Leberknödel in a bowl with a ladle of beef broth and a sprinkle of parsley on top.
Garnishes:
- Chopped parsley
- Crispy bacon bits
- Grated cheese
Pairings:
- German-style potato salad
- Roasted vegetables
- Sauerkraut
Suggested side dishes:
- Mashed potatoes
- Steamed green beans
- Buttered noodles
Troubleshooting advice:
- If the Leberknödel fall apart in the broth, add more flour or breadcrumbs to the mixture.
Food safety advice:
- Make sure the liver is fully cooked through before serving.
Food history:
- Leberknödel is a traditional German dish that originated in Bavaria.
Flavor profiles:
- Savory, meaty, and slightly sweet from the grated apple.
Serving suggestions:
- Serve the Leberknödel as a main course with a side salad and bread.
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Region: German