Sliced veal Liver with Onions and Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s)
- 400 g mushrooms
- 4 tablespoon oil (sunflower oil)
- salt and pepper
- 600 g veal liver
- 2 tablespoon flour
- 250 ml veal stock or beef stock
- 50 ml cream
Print Recipe
Pin Recipe Instructions
- Peel the onions, cut in half and cut into fine strips. Clean the mushrooms and cut them into leaves.
- Heat 2 tablespoons of oil in a pan on the medium setting. Brown the onions over low heat. During this time, cut the liver into fine strips. Add the mushrooms to the onions and fry them. Remove the onions and mushrooms from the pan and season with salt and pepper.
- Pour the remaining oil into the pan and heat it up. Add the liver strips and fry briefly. Dust the flour and turn everything in the pan. Add the onions and mushrooms again. Deglaze with the stock and bring to the boil quickly. Stir in the cream and season with salt and pepper.
- Mashed potatoes tastes good with it.
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