Sour Veal Liver – Sour Leberle

Rinse and rinse the liver. Place in a suitable bowl and cover with the milk. Cover and let stand for about half an hour.

Finely dice the onion.

Remove the liver from the milk, dry it and cut it into tender strips.

Heat the fat in a frying pan and gently sauté the diced onion until translucent.

Increase the heat a little and add the liver. Stir occasionally and fry for 3 to 5 minutes.

Remove the liver and onions from the frying pan and keep warm.

Again heat a little fat and sweat the flour until light brown.

Add beef broth, vinegar and wine (I add milk) and cook for about half an hour.

Season the sauce and when it stops boiling, add the cream, the liver and the onions.

Steep briefly and sprinkle with parsley.

Serve with crispy fried potatoes and a Würzburger Hofbraeu.

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