I don't soak the liver in milk for this recipe because I like the rich pepper and liver taste. But, like a Bordeaux wine, it's not suitable for every meal, which is why I serve it only now and then. However, if you insist on toning down the rich flavour soak the liver in a cup of milk for an hour or so.
I like to use plenty of white pepper instead of black pepper to bring out the flavours, but ground black pepper works just fine too.
The stock photo shows carrots in the goulash, but I prefer to serve vegetables on the side instead.
Ingredients:
1 package sliced beef liver (about 500 to 700 grams) - cut into 1 inch squares
1 package mushrooms (about 250 to 300 grams)
1 medium to large yellow onion (diced)
1/2 cup flour (for coating the liver)
White Pepper (black pepper works in a pinch)
Salt
3 Bay leaves
1 teaspoon thyme
approx. 4 cups beef broth (or substitute beef bouillon with water)
1 tablespoon paprika (or more to taste)
3 tablespoons butter
How to:
Cut liver into 1 inch square after rinsing. (You can soak in milk for a few hours if you wish to dull the flavour of the liver.)
Mix salt and pepper into flour and coat the liver pieces
Brown the liver in the butter and diced onion in a soup pot or Dutch oven, browning until the liver is a dark brown colour, practically burnt.
Add the beef broth (or 4 cups of water with beef bouillon cubes.)
Add paprica, 1 teaspoon tyme, and bay leaves.
Add sliced mushrooms.
Cook on a light rolling boil for 2 hours until gravy has thickened. If the gravy doesn't thicken up enough for your liking, then add some flour in cold water to thicken. Then add salt, pepper and additional paprika to taste.
Works great with:
Serve over boiled potato or German egg noodles, coating liberally with gravy.
French style green beans or steamed carrots make a great accompaniment.
A green salad (lettuce and green onion) with a sweet German dressing on a side plate OR a tomato marinade.
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