13618Ma’s Liver Nips120 Minutes give or take12 servingsTue Oct 07 07:37:03 -0700 2008Tue Oct 07 07:37:03 -0700 2008HardGermanUser
http://www.chow.com/recipes/13618
Tue, 07 Oct 2008 14:37:03 GMT
My name is Katie…I live in Greenville, SC and have all my life. I’m 23 and have enjoyed this recipe in my 23 years. It was taught to me by my father, Tony, whose grandmother taught it to him. She lived in Newberry, SC for many years and was a marvelous cook. One thing about it…we always use the antique meat grinders that clamp onto a table or countertop. I’m not sure if there is a more modernized way of grinding the meat, but that’s they only way I know of. This recipe is not complicated, it’s just a lot of work…but the reward in the end is well worth the effort! Enjoy our family recipe: Ma’s Liver Nips]]>
It’s a good idea to pour your eight cans of broth into your pot on a low setting to be getting warm for when you’re ready to spoon the dumplings in.
Cut your beef fat, onions, and liver into small managable pieces. The stew beef comes in small pieces.
Put your mixing bowl underneath where the processed meat comes out of the grinder and begin to add your meat and onions into the top of the grinder. It’s very important that all four ingrediants be grinded together so that they are blended nicely, even if you have to send your mixture through a second time to make sure it’s blended well.
After all the meat and onions have been grinded and blended together, you can add the spices, flour, eggs, and baking powder. I recommend adding two cups of flour at a time to your mixture because it gets more difficult to mix as you keep adding. Hand mixing is the most effective, unless you have a commercial mixer. The flour must be mixed until there are no traces of white in the mixture. (it’s ok if some is stuck to the bottom of your bowl)
The end is in sight and the reward is awesome! All you have to do now is take a metal spoon and dip it into your now warm beef broth…this lubricates and heats your spoon so that the meat dumplings slide easily off the spoon into the broth.
Now you can get a spoonfull of the meat mixture and let it slide off into the broth until all of your mixture is in the pot.
Turn the heat up to about medium high for about 20-30 minutes, stirring occasionally. The meat and broth make a delicious gravy that can be served over rice or whatever you want.
Keep an eye on them once you’ve got them in the pot because they cook quickly!