Veal Liver with Banana

Briefly rinse the calf’s liver, dry it. Cut into cubes or strips and dust with flour. Heat the oil in a coated frying pan and roast the liver on all sides for 6 minutes.

Now remove and keep warm. Remove the gravy from the bottom of the pan with water, Madeira, red wine and the grained clear soup. Mix in the mustard.

Cut the banana into slices and steam briefly in the sauce until soft. Season the liver with pepper, season with salt and add. If the sauce is too viscous, add a little red wine or possibly water, in the opposite case boil a little.

Serve with either spareribs, mashed potatoes or long-grain rice. Serve with a light rose.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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