Fried veal liver

Fried veal liver, Viennese style

Serves:  4


  • 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)


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

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