for 4 person

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

How it's done

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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