Fried veal liver, viennese style

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Portionen: 4

  • 800 g Veal liver
  • 5-8 pieces Shallots
  • 250 g Mushrooms (small)
  • 3 tbsps Shallot (finely chopped)
  • 200 g Streaky bacon (in strips)
  • 400 ml Stock
  • 30 ml Apple vinegar
  • 40 g 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 plateswith the mushroom-baconmix. Garnish with marjoram leaves.

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Fried veal liver, viennese style

  1. Haselnussgitti
    Haselnussgitti kommentierte am 06.10.2015 um 00:00 Uhr

    sehr gut

  2. Illa
    Illa kommentierte am 16.05.2015 um 21:26 Uhr

    thats's mine

  3. anni0705
    anni0705 kommentierte am 03.07.2014 um 13:39 Uhr

    sehr lecker

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