Summary

Ingredients

• 500 g veal liver, sliced
• 2 onion (s), cut into thin rings
• 1 tablespoon flour
• 60 g fat
• 2 tablespoon vinegar
• 200 ml broth
• Salt and pepper, from the mill

Print Recipe Pin Recipe

Instructions

1. Roast the onions cut into fine rings and the flour in the hot fat until golden. Add the chopped liver and continue roasting, turning and turning, until the whole liver has taken on color. Then deglaze with the bouillon and vinegar. Bring to the boil briefly, then season with salt and pepper.
2. A rösti goes well with sour liver!