Veal Liver with Porcini Mushroom Sauce and Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices veal liver, cut approx. 3 mm thick
- 1 tablespoon flour, for flouring
- 1 tablespoon oil or clarified butter, for frying
- salt
- some marjoram, rubbed
- 3 teaspoon, heaped broth, instant (porcini mushroom yeast broth health food store)
- 10 g porcini mushrooms, dried
- 0.25 liter ¼ water, hot
- 0.5 teaspoon ½ cornstarch
- 1 shot cremefine, cream or creme fraiche
- little pepper
- little salt
- 3 dashes Worcester sauce or Maggi
- 1 shot wine, Madeira - at will
- 1 handful parsley, chopped
- 150 g spaetzle
- 1 ½ liter water, salted, boiling
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- First make the sauce:
- Dissolve the porcini mushroom broth in hot water, rinse the porcini mushrooms in a sieve under running water to wash out the sand and soak in the mushroom broth in the saucepan for about 1 hour.
- Dissolve the starch in a little water.
- Heat the mushroom broth with the mushrooms, bind with the starch and simmer until the liquid has set. Season to taste with the spices, pour in cream or the like, add Worcester sauce and Madeira, season to taste. Sprinkle with parsley. Don`t let it boil anymore, otherwise the parsley will turn gray and the Madeira will fly away!
- Now add the spaetzle to boiling salted water according to the cooking instructions, let it boil, drain and toss in the butter.
- In the meantime, flour the liver, shake it off, heat the frying fat in a pan and don`t fry the liver too hot, approx. 3 minutes per side. Only now salt and sprinkle with the marjoram.
- Pour the sauce over the spaetzle on the (preheated!) Plate, serve the liver next to it and serve a fresh salad!
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