Veal Liver in Marsala
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices veal liver
- 100 ml Marsala, (dessert wine)
- 1 large apple, boskop
- 2 onion (s), red
- 1 dash cream
- 1 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the veal liver into strips. Peel and core the apple and cut into wedges. I cut them in different thicknesses. Some then boil over and the thicker ones stay in the sauce. Peel the onion, cut in half and cut into very thin wedges.
- Fry the onions with the apples in a pan until they have the desired consistency.
- Meanwhile fry the liver in another pan and set aside. Pour the marsala over the apples / onions and simmer a little, season with salt and pepper, pour in the cream and add the liver.
- As soon as the liver is cooked, it can be served.
- We always eat mashed potatoes and a fresh salad, but also suitable as a starter with some bread.
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