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


4 people


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:

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2 tbsp olive oil
500 g veal liver strips


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


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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