Summary

Ingredients

• 8 slices veal liver, 70 g each
• 150 g onion (s), red, rouhly diced
• 6 tablespoon olive oil
• 100 g flour
• salt
• pepper
• 2 sprigs thyme
• 1 sprig rosemary
• 10 grams sugar
• 5 tablespoon balsamic vinegar
• 5 tablespoon port wine, red
• 5 tablespoon wine, red
• 5 sprigs parsley, smooth, chopped
• 20 g butter

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Instructions

1. Heat 4 tablespoons of olive oil in a pan. Turn the liver slices in the flour and knock off the excess flour. Briefly fry the liver on both sides, season lightly with pepper, remove from the pan and keep warm. Put the rest of the olive oil in the pan, add the onions and sauté with thyme and rosemary. Add sugar, let it melt and deglaze with balsamic vinegar. Pour in port wine and red wine, season with salt and pepper and reduce to a slightly thick consistency over medium heat. Add the liver slices to the balsamic onions, lightly salt and cook over medium heat for 1 to 2 minutes, turning the liver slices 1 to 2 times. Remove the herbs and stir in the butter. Sprinkle with the parsley.