Tyrolean Liver
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g veal liver
- 100 g bacon
- 1 apple, sour
- Flour for dusting
- Broth to be poured on
- marjoram
- salt and pepper
- 2 onions)
- 2 tablespoon white wine
- 2 tablespoon butter
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Peel and clean the veal liver. Prepare two pans. Cut the liver into thin slices and dust lightly with flour. Cut the bacon into strips and the apple into fine rings. Halve the onions and separate into juicy slices.
- Melt butter in a pan and gently stew the onion in it.
- Heat the oil in another pan and fry the bacon until translucent. Dust the liver with flour and fry for a few minutes. Then take it out quickly and place it on the onions that are now coming from the fire. Deglaze the roast with wine and a little broth, then bring to the boil and reduce a little. Add the liver with the bacon and onions again and season everything with salt and pepper to taste.
- Now fry the apple rings in the empty pan and garnish the liver with them. Serve immediately in the hot pan.
- Aniseed or fennel bread, fried or boiled potatoes and mashed potatoes all go well with this.
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