Ingredients:
1 lb. beef liver
1 small onion, finely chopped
2 cloves of garlic, minced
1/4 cup parsley, chopped
1 egg
1/2 cup breadcrumbs
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
2 cups beef broth
2 tbsp. butter
2 tbsp. flour
2 cups milk
Salt and pepper, to taste
Instructions:
In a food processor, pulse the liver, onion, garlic and parsley until smooth.
Add the egg, breadcrumbs, flour, salt and pepper and pulse until a dough forms.
Shape the dough into 8-10 dumplings.
Bring a pot of water to a boil and gently drop in the dumplings.
Simmer the dumplings for about 20-25 minutes or until cooked through.
In a separate pot, make a roux by melting butter and adding flour.
Slowly stir in the milk and beef broth, and bring to a simmer.
Season the gravy with salt and pepper to taste.
Drain the dumplings and place them on a platter.
Pour the gravy over the dumplings and serve.
