Viennese Liver
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g veal liver
- salt and pepper
- Flour
- 2 tablespoon clarified butter or oil
- 3 tablespoon butter
- 2 tablespoon onion (s), chopped
- 150 ml beef broth or water to pour on
- 1 tablespoon capers
- some lemon juice and grated zest
- 4 tablespoon cream
Print Recipe
Pin Recipe Instructions
- Remove the skin and veins from the veal liver and cut into larger strips. Season with pepper and dust with flour on one side. Heat the lard or oil in a pan, quickly fry the liver all over over high heat, lift it out of the pan and keep it warm. Salt only now.
- Pour the excess fat out of the pan and replace with fresh butter, let it froth briefly. Sweat the finely chopped onion lightly, dust with 1 tablespoon flour and deglaze with beef soup. In the meantime, finely chop the capers and stir into the sauce together with the grated lemon zest, then add the whipped cream. Boil vigorously for a few minutes, season with salt, pepper and lemon juice.
- Put the liver strips back in and reduce the heat. Let it steep in the sauce for a short time.
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