Ingredients:
- 500g Schweineleber (pork liver), sliced
- 1 cup flour, for dredging
- Salt and pepper, to taste
- 4 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons butter
For Kartoffelbrei (Mashed Potatoes):
- 4 large potatoes, peeled and diced
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper, to taste
For Erbsen (Peas):
- 1 cup frozen peas
- 1 tablespoon butter
- Salt, to taste
Instructions:
- Prepare the Kartoffelbrei (Mashed Potatoes):
- In a large pot, boil the peeled and diced potatoes until tender.
- Drain the potatoes and mash them with a potato masher or fork.
- Heat the milk in a small saucepan and add it to the mashed potatoes along with butter, salt, and pepper. Mix until smooth and creamy. Keep warm.
- Cook the Erbsen (Peas):
- In a separate pan, melt butter over medium heat.
- Add frozen peas and sauté for 3-4 minutes until heated through.
- Season with salt to taste. Set aside.
- Prepare the Schweineleber (Pork Liver):
- Season the sliced pork liver with salt and pepper.
- Dredge each liver slice in flour, shaking off any excess.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the liver slices for 2-3 minutes on each side until browned and cooked through.
- Remove the liver from the skillet and set aside.
- Make the Onion Gravy:
- In the same skillet, add chopped onions and minced garlic. Sauté until softened.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze it.
- Bring the mixture to a simmer and let it cook for a few minutes until it thickens slightly.
- Stir in butter to create a rich and flavorful gravy.
- Serve:
- Arrange the cooked pork liver slices on plates.
- Spoon the onion gravy over the liver.
- Serve the Schweineleber with a side of Kartoffelbrei and Erbsen.
Enjoy your delicious German meal of Gebratene Schweineleber mit Kartoffelbrei und Erbsen!