Fried veal liver, viennese style
Foto: Willfried Gredler-Oxenbauer
Preheat oven to 200°C. Soak rolls in milk, squeeze liquid out and strain through a sieve. Thoroughly mix meat and the rolls (best by hand). Peel onion, chop and fry golden brown in the butter. Mix meat with bacon, egg, salt, pepper, marjoram, caraway seed, the fried onion, parsley, crushed garlic and cream. Shape mass to a roll on a board (or worktop) with breadcrumbs. Melt butter. Pour butter over the meat loaf in a casserole and roast in the oven for 50-60 minutes, if necessary baste occasionally with the beef stock. Remove the roast about ten minutes before it is finished, coat with smoothly mixed sour cream, return to the oven until a soft crust has developed. Take the roast out of the oven, carefully lift out of the casserole and keep warm. Mix the meat juice with flour and mustard, season with some lemon juice to taste, boil briefly once.
Variations: It becomes a "Net roast" if wrapped in a pork diaphragm (stays juicier), or a "False hare", if made in the shape of a hare and a "Stephani roast", if filled with hard boiled, whole eggs and pickles.
Wein aus Österreich - Kostbare Kultur