Veal Liver with Apricot Sauce

Rating: 4.6667 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel the shallots and sauté in the fat at low temperature until soft. Cut the apricots into very fine strips, add to the shallots and cook for

stew for 5 minutes. Add the Madeira and simmer the sauce for 10 minutes with the lid closed.

In the meantime, turn the washed liver briefly in flour on the other side, tap off excess flour. Heat the clarified butter. Roast the liver slices in it for 3 min on each side. Pour the apricot sauce over the calf’s liver and serve. Serve with mashed potatoes.

Tip: Instead of clarified butter you can also use butter in most cases.

Leave a Comment