Fried veal liver

You are here:

Geröstete Kalbsleber nach Wiener Art (Fried veal liver, Viennese style)

Serves: 4

Ingredients:

  • 800 g (2 lb) veal liver
  • 5-8 shallots
  • 250 g (0,5 lb) mushrooms (small)
  • 3 tbsps shallot (finely chopped)
  • 200 g (0,5 lb) streaky bacon (in strips)
  • 400 ml (0,5 pt) stock
  • 30 ml (0,4 pt) apple vinegar
  • 40 g (1/8 cup) butter (for binding)
  • flour (and butter mixture for thickening)
  • vegetable oil (for frying)
  • salt
  • ground pepper
  • some leaves marjoram (fresh)

Preparation:

Slice the mushrooms. Cut shallots length-wise and sauté in hot vegetable oil. Add the mushrooms and lightly sauté. Add the strips of bacon and fry briefly. Season with salt and pepper and keep warm. Clean the liver (remove skin and veins) and slice thinly. Heat the oil in a teflon-lined frying pan and fry, tossing regularly. Be careful not to over-fry, otherwise the liver will become hard. Add the shallots, and sauté. Remove the liver from the pan and place on a plate. Rinse the frying pan juices with vinegar, add the stock, and simmer. Add the liver again, seasoning with salt and pepper. Toss the contents of the pan and then bind with cold butter. If necessary, add a little flour and butter to thicken the sauce. Arrange on warmed plates with the mushroom-baconmix. Garnish with marjoram leaves.

Enjoy with: White wine - sweet and powerful

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at/Viennese-Cuisine/

Recommend article

Please complete all the mandatory fields marked with an *.

The data and email addresses you provide will not be saved or used for other purposes.

From
  • Email is a mandatory field.
  • Please enter a valid email address.
  • Email address valid
Tomandatory field
  • Name is a mandatory field.
  • Email is a mandatory field.
  • Please enter a valid email address.
  • Email address valid

Subject: Recommendation from www.vienna.info

  • reCAPTCHA is a mandatory field.
Rate this article
Rate this article

Feedback to the vienna.info editorial team

Please complete all the mandatory fields marked with an *.

1 error has occurred. errors have occurred.

    Salutationmandatory field
    • Salutation is a mandatory field.
    • Name is a mandatory field.
    • Email is a mandatory field.
    • Please enter a valid email address.
    • Email address valid
    • Message is a mandatory field.
    • reCAPTCHA is a mandatory field.

    Fancy more?