Veal Liver with Apple Cider Balsamic Vinegar Sauce

Rating: 4.5 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A great cake recipe for any occasion:

Cut the onion into rings and mix with half of the flour (see tip below).

Fry liver in portions in clarified butter briefly but hot. Dust with flour. Only after frying, season with salt and season with pepper. Remove from frying pan.

Melt gravy with apple cider and pour into a wide sauce pan form. Cook until well reduced by half. Add cream and cook repeatedly. Season well with balsamic vinegar, salt and freshly ground pepper.

Fry onion rings in remaining clarified butter until crisp. Add parsley. Liver into the sauce form and just get well hot. Arrange on hot plates and sprinkle with the onion rings.

Serve with small hash browns.

Crisp trick for onion rings Roasted onions to fried liver or likewise to a nice sausage are a little bit wonderful. To make onion rings really crispy, dry them with kitchen roll before frying and dust them with a little flour. Melt butter on top and fry the onions over medium heat until golden brown and crispy. The butter may become hazelnut-brown, which gives the onions an additional delicate flavor. But be careful: if the butter burns, the roasted onions will become bitter.

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