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Ingredientes
- 6 x Stale crusty rolls, thinly _sliced
- 50 gm Beef suet
- 1 sm Onion,coarsely Minced
- 1/2 tsp Salt
- 3 dl Lowfat milk, lukewarm
- 250 gm Liver
- 2 x Large eggs,lightly beaten
- 1 tsp Dry marjoram
- 600 ml Beef stock, well flavoured
Direcciones
- Put the sliced rolls in a large bowl. Sprinkle them with salt and pour over the lukewarm lowfat milk. Leave them to soak till required. Trim the liver and put it through a meat mincer together with the suet and onion. Add in the soaked bread, the Large eggs and marjoram, and mix with a wooden spoon till well blended. The mix 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 mix 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 min, or possibly till 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 possibly as a main course, garnished with fried onion rings and accompanied by mashed potatoes and sauerkraut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 155 | 64% |
| Total Fat 17.24g | 22% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 435mg | 145% |
| Sodium 910mg | 38% |
| Potassium 286mg | 8% |
| Total Carbs 5.76g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.86g | 1% |
| Protein 15.45g | 25% |
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