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The Tyrol: Tiroler Leber (Calves Liver Tyrolean Style)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Tiroler Leber (Calves Liver Tyrolean Style)
 Categories: Meats, Tyrolean, Main dishes
      Yield: 4 Servings
 
  1 1/2 lb Calves' liver
      2 tb Plain flour
      1    Small onion, finely chopped
      2 oz Lard or pork dripping
           Salt and pepper
    1/4 pt Sour cream
      1 ts Wine vinegar
      1 tb Chopped capers
      1 ts Grated lemon rind
      2 tb Good stock
 
  Slice the liver and dust one side of each slice lightly without half

The Tyrol: Bales da fuia (Liver dumplings)

They don't sound wonderful, but in soup they really are.

Ireland: Gaelic Steak (March 16, 2008)

This dish is a fairly modern one -- dating back not much further than the last century -- and the name "Gaelic" may be doubly appropriate, since the basic concept may possibly have been adapted into Irish cooking from that other great nation of the Gaels, Scotland.

Naturally this works best with Irish beef. But those who have no access to that should seek out a butcher who at least ages his or her beef for ten to fourteen days before sale. Prime ingredients are important for this dish.

EuroCuisineGuy, our local expert at the whiskey end of things, suggests that the cook should select a stronger-flavored Irish whiskey like Jameson's, which is robust enough to stand up to the deglazing process that produces the sauce without losing its unique character when the alcohol cooks off. Additionally, there are versions of this recipe that call for flambéeing the steak in the whiskey. EuroCuisineGuy suggests that this is just showing off, and feels strongly that simply reducing the whiskey and then further reducing the sauce after adding the cream produces a better flavored final result.

Click on "read more" for the recipe.

The Tyrol: Herrengröstl (Sauteed Veal Ragout with Crunchy Potatoes)

Many Tyrolean local dialects will render the name of this dish as herrengroschl. This is a slightly upmarket version of G'roschl or G'rostl.

One note about this dish: it's vital to do the potatoes in a separate pan from the meat, or the dish will lose the attraction of the contrast between the tender ragout and the crisp potatoes.

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