Fried veal liver, viennese style
Foto: Johannes Kittel
Clean the meat and chop into bite-size pieces and season with pepper and salt. Dredge in flour. Using an ovenproof pan, quickly fry the meat in dripping or olive oil. Remove from the pan. Sauté the onion rings in the pan until transparent, then add the bay leaf, caraway seeds, sugar and marjoram. Add the meat again, and place in a preheated oven (at 180 °C) and braise for about 40 minutes. Spoon out about 300 ml of the meat juice and strain it to use for the risotto. After about 40 minutes, stir into the pan the paprika powder, and quickly pour in the red wine and some stock. Add the garlic and tomatoes and cook for another 60–80 minutes, regularly turning the meat over in the juices and adding stock if necessary.
About 20minutes before themeat is done, sauté the risotto rice in butter and pour over about 300 ml of the cooking liquid. Add about 150 ml more stock, bring to the boil and, stirring regularly, cook for about 18 minutes until the rice is al dente. If necessary addmore stock so that the risotto becomes nice and creamy. Bindwith parmesan and piece of cold butter about the size of a nut. While the risotto is binding, seed the peppers and cut into thick strips. Cook in olive oil until tender.
Test themeatwith a knife to see if it’s tender. If so, remove it and keepwarm. If the sauce has become too thick, thin it with some stock. Strain the sauce through a strainer, and season to taste.
Serve the meat with the rice on warmed, deep plates. Briefly sauté the peppers in olive oil and place on the plates. Decorate with marjoram or thyme and pour over the sauce.
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