Ingredients with Measurements:
- 1 pound beef liver
- 1 onion, chopped
- 1/2 cup breadcrumbs
- 2 eggs
- 1/4 cup milk
- 1/4 cup flour
- 1/4 cup butter
- 1 pound mushrooms, sliced
- 2 cups beef broth
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the beef liver and pat it dry. Cut it into small pieces and put it in a food processor. Pulse until finely chopped.
2. Add the chopped onion, breadcrumbs, eggs, milk, salt, and pepper to the food processor. Pulse until well combined.
3. Form the mixture into small balls, about 2 inches in diameter.
4. Bring a large pot of salted water to a boil. Add the Leberknödel and cook for about 10 minutes or until they float to the surface.
5. In a skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are tender and browned.
6. Add the flour to the skillet and stir until it is well combined with the butter and mushrooms.
7. Slowly pour in the beef broth while stirring constantly. Bring the sauce to a simmer and cook until it thickens.
8. Season the mushroom sauce with salt and pepper to taste.
9. Serve the Leberknödel with the mushroom sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water for Leberknödel
- Medium heat for mushroom sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 25g
- Protein: 28g
Substitutions for ingredients:
- Pork liver can be used instead of beef liver
- Chicken broth can be used instead of beef broth
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs
Variations:
- Add chopped parsley to the Leberknödel mixture for extra flavor
- Use a mix of different mushrooms for the sauce, such as shiitake, oyster, and cremini
- Add a splash of red wine to the mushroom sauce for a deeper flavor
Tips and tricks:
- Make sure to pulse the liver in the food processor until it is finely chopped to avoid lumps in the Leberknödel
- Wet your hands with cold water when forming the Leberknödel to prevent the mixture from sticking to your hands
- If the mushroom sauce is too thick, add more beef broth until it reaches the desired consistency
Storage instructions:
- Store leftover Leberknödel and mushroom sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Leberknödel in boiling water for a few minutes until heated through.
- Reheat the mushroom sauce in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Leberknödel and mushroom sauce on a large platter, garnished with chopped parsley.
- Serve with a side of roasted vegetables, such as carrots and Brussels sprouts.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as carrots and Brussels sprouts
- Mashed potatoes
Troubleshooting advice:
- If the Leberknödel fall apart while cooking, the mixture may be too wet. Add more breadcrumbs to the mixture to help it hold together.
Food safety advice:
- Make sure the Leberknödel are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Leberknödel is a traditional German dish made from liver and breadcrumbs. It is often served with mushroom sauce or gravy.
Flavor profiles:
- The Leberknödel has a rich, meaty flavor with a slightly grainy texture from the liver. The mushroom sauce is savory and earthy.
Serving suggestions:
- Serve the Leberknödel and mushroom sauce as a main course for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Savory, Rich, Earthy, Umami, Comforting