Calves' liver with onion sauce

Calves' liver with onion sauce

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 301 kcal
, Fat: 15 g
, Carbohydrate: 12 g
, Protein: 26 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Liver

2 tbsp olive oil
500 g veal liver strips

Onions

400 g onions, sliced
1 dl white wine
1 dl beef bouillon
½ tsp salt
a little pepper
1 bunch flat-leaf parsley, finely chopped
1 tbsp butter, cold, cut into pieces
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How it's done

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Liver

Heat the oil in a frying pan. Fry the liver in batches for approx. 1 min. per batch, remove from the pan, keep warm.

Onions

Reduce the heat, sauté the onions in the same pan for approx. 2 mins. Pour in the wine and stock, simmer the onions for approx. 10 mins. until soft. Season the liver, add the parsley and butter, serve immediately.

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