Liver in Beer
from German Cooking by Marianna Olszewska Heberle

2 Tbsp. vegetable oil
1 large onion, sliced
1 1/2 pound calf liver, cut into 3/4-inch pieces
2 Tbsp. all-purpose flour
1 cup beer
1/2 cup beef broth
1 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. thyme
1 cup sour cream
2 Tbsp. chopped fresh parsley
Dumplings or noodles, for serving

Heat oil in skillet over medium heat. Add onion, saute until tender; about 10 minutes. Remove onion from skillet and reserve.

Add liver and cook about 3 - 4 minutes per side, turning until both sides are lightly browned and liver is cooked through. Remove liver and set aside with onion.

Add flour to the skillet with the drippings; cook, stirring, until golden brown. Add beer and broth. Increase heat to high; cook mixture, stirring, 3 to 4 minutes until a full boil is reached and juices are thickened.

Reduce heat to medium. Stir salt, pepper, thyme and sour cream into cooking juices. Add liver and onions. Cook until livers and onions are heated through. Transfer to a warm, deep serving dish. Sprinkle with parsley and serve with dumplings or noodles.

6 servings