G’shtuptaful Lew’r – Stuffed Calf Liver: A Hearty, Traditional Stuffed Liver Recipe
Growing up in a family that cherished culinary traditions, G’shtuptaful Lew’r, or stuffed calf liver, holds a special place in my heart. This dish is not just a meal; it’s a celebration of flavors, memories, and the love that goes into cooking. I remember my grandmother standing by the stove, her apron dusted with flour, as she prepared this hearty dish for family gatherings. The aroma that filled the kitchen was enough to make anyone’s mouth water. Today, I want to share this cherished recipe with you, hoping it brings as much joy to your table as it has to mine.
G'shtuptaful Lew'r – Stuffed Calf Liver
A hearty and traditional stuffed calf liver recipe, featuring a flavorful filling of rice and aromatic herbs, baked to perfection.
Prep: 30 min | Cook: 1 min | Total: 130 min
Servings: 4 servings
Ingredients
- 1 large calf liver (about 2 pounds)
- 1 cup cooked rice or breadcrumbs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the calf liver under cold water and pat it dry with paper towels. Trim any excess fat or membranes to ensure a tender texture.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Stir in the cooked rice or breadcrumbs, paprika, thyme, salt, and pepper. Mix well and remove from heat.
- Carefully slice the liver open to create a pocket. Fill it generously with the stuffing mixture, ensuring it’s packed but not overflowing.
- Preheat your oven to 350°F (175°C). Place the stuffed liver in a baking dish and cover it with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes to achieve a golden crust.
- Once cooked, let the liver rest for a few minutes before slicing. Garnish with fresh parsley and serve warm.
Nutrition
- Calories: 350 kcal
- Fat: 15 g
- Carbs: 25 g
- Protein: 30 g
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Facebook PinterestWhy This Recipe Works
There are several reasons why G’shtuptaful Lew’r stands out as a beloved dish in my family:
- Rich Flavor Profile: The combination of spices and herbs used in the stuffing enhances the natural flavors of the calf liver, creating a dish that is both savory and satisfying.
- Hearty and Filling: Stuffed calf liver is a complete meal in itself. The stuffing, often made with rice or bread, adds texture and substance, making it perfect for family dinners.
- Tradition and Heritage: This recipe is steeped in tradition, passed down through generations. Each family may have its own twist, but the essence remains the same, connecting us to our roots.
- Versatile Ingredients: The ingredients can be easily adapted based on what you have on hand, allowing for creativity while still honoring the original recipe.
Ingredients You’ll Need
This recipe serves 4 and requires about 30 minutes of prep time and 1 hour of cook time.
- 1 large calf liver (about 2 pounds)
- 1 cup cooked rice or breadcrumbs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Step-by-Step Instructions
- Prepare the Liver: Rinse the calf liver under cold water and pat it dry with paper towels. Trim any excess fat or membranes. This step is crucial for ensuring a tender texture.
- Make the Stuffing: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Stir in the cooked rice or breadcrumbs, paprika, thyme, salt, and pepper. Mix well and remove from heat.
- Stuff the Liver: Carefully slice the liver open to create a pocket. Fill it generously with the stuffing mixture, ensuring it’s packed but not overflowing.
- Cook the Liver: Preheat your oven to 350°F (175°C). Place the stuffed liver in a baking dish and cover it with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes to achieve a nice golden crust.
- Serve: Once cooked, let the liver rest for a few minutes before slicing. Garnish with fresh parsley and serve warm.
My Pro Tips for Success
- Experiment with Spices: Feel free to add spices like cumin or coriander for a different flavor profile.
- Use Fresh Herbs: Fresh parsley or dill can elevate the dish, adding brightness and freshness.
- Pair with a Sauce: A simple gravy or a tangy sauce can complement the richness of the liver beautifully.
- Make Ahead: You can prepare the stuffing a day in advance, making the cooking process quicker on the day you plan to serve it.
What I Serve With This Recipe
- Mashed potatoes for a creamy side
- Steamed green beans for a pop of color
- A fresh garden salad to balance the richness
- Crusty bread to soak up any juices
FAQs (From My Kitchen to Yours)
Can I use other types of liver? Yes, while calf liver is traditional, you can use chicken or beef liver as alternatives, adjusting cooking times accordingly.
How do I know when the liver is cooked? The liver should be firm to the touch but still slightly pink in the center. Overcooking can lead to a dry texture.
Can I freeze leftovers? Absolutely! Just ensure they are stored in an airtight container. Reheat gently to maintain texture.
What if I don’t like liver? If liver isn’t your favorite, consider using the stuffing in other meats like chicken breasts or pork chops for a similar flavor experience.
Why This Recipe Deserves a Spot on Your Table
G’shtuptaful Lew’r is more than just a dish; it’s a connection to my heritage and a way to share love through food. The rich flavors and hearty nature of this recipe make it perfect for family gatherings or cozy dinners. I believe that every bite tells a story, and this recipe is one of my favorites to share. I encourage you to try it and create your own memories around the table.
Your Turn
I invite you to try making G’shtuptaful Lew’r in your kitchen. Whether you’re revisiting a family tradition or trying something new, I’d love to hear about your experience. Share your thoughts, variations, or any personal stories that come to mind as you cook this hearty dish. Happy cooking!
G’shtuptaful Lew’r – Stuffed Calf Liver: A Hearty, Traditional Stuffed Liver Recipe
Ingredients
- 1 calf liver
- 2 cups cooked rice or breadcrumbs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- Mashed potatoes for a creamy side
- Steamed green beans for a pop of color
- A fresh garden salad to balance the richness
- Crusty bread to soak up any juices
Instructions
- Prepare the Liver: Rinse the calf liver under cold water and pat it dry with paper towels. Trim any excess fat or membranes. This step is crucial for ensuring a tender texture.
- Make the Stuffing: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Stir in the cooked rice or breadcrumbs, paprika, thyme, salt, and pepper. Mix well and remove from heat.
- Stuff the Liver: Carefully slice the liver open to create a pocket. Fill it generously with the stuffing mixture, ensuring it’s packed but not overflowing.
- Cook the Liver: Preheat your oven to 350°F (175°C). Place the stuffed liver in a baking dish and cover it with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes to achieve a nice golden crust.
- Serve: Once cooked, let the liver rest for a few minutes before slicing. Garnish with fresh parsley and serve warm.
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