The original Bavarian Liver dumpling soup with Beef (diced shoulder).
150g Calf liver, one baker roll (2-3 days old) Parsley, 1 egg yolk, marjoram s/p. Traditional recipes ask for some water to have the Roll (cut in slices) soaked with, but why going cheap, I used some of the excellent Beef broth. Mix it all, let it rest for 1 hr. check for consistence, if needed you can add some bread crumbs to it, form dumpling and have it simmer in the broth for 15 min., depending on the size just adjust the time for the simmer and enjoy it.
Just the right stuff for the end of a rainy November Day.
Austrian recipes add minced beef (1/3) to it.
