Sliced veal Liver in Sherry Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 2 tablespoon butter
- 400 g veal liver
- 150 g oyster mushrooms
- 4 tablespoon sherry, dry
- 5 tablespoon crème fraîche
- Salt and pepper, from the mill
- Worcestershire sauce
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Chop the onion and sauté in the butter. Cut the liver into strips, fry briefly and vigorously and set aside. Also cut the oyster mushrooms into strips and fry them in the remaining frying fat, not too hot that they take off a little color. Deglaze with sherry, add creme fraiche and season with salt, pepper, Worcestershire sauce and lemon juice. Finally, heat the liver again in it.
- There is also hash browns or rice and radicchio salad.
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