Veal liver is an extremely healthy product. It contains a lot of protein, vitamin B, as well as vitamins A, D, E, iron, magnesium, chromium. But in order to cook perfect dishes from it, you need to know some secrets and subtleties.
It is necessary
- - 600 g veal liver
- - 1 onion head
- - 70 g balsamic vinegar
- - 100 g of demigly sauce
- - salt pepper
- - vegetable oil
- - 600 g mashed potatoes
Instructions
Step 1
The liver is cleaned of films with a sharp knife, cut into small pieces, the thickness of which is the size of a woman's little finger. To prevent the liver from spreading, you only need to cut it with a very sharp knife. Both from an aesthetic point of view, and from a culinary point of view, an inaccurately chopped liver will not suit us.
Step 2
When the liver is sliced, you can move on to making the sauce. To do this, heat the ready-made demiglas over low heat. Add balsamic vinegar to it and bring everything to a boil.
Step 3
The onion is cut into small cubes and fried in a pan in vegetable oil. When the onion is fried until golden brown, immediately add the liver chopped into cubes and fry, stirring with a wooden spatula. The liver needs to be brought to the state of a medium - when it is already without blood, but not yet dried out.
Step 4
Add prepared sauce to the liver, salt and sprinkle with black pepper. Bring the dish to a boil over medium heat and cook for about a minute. After that, finely chopped parsley is added to the pan, mixed, the pan is removed from the heat.
Step 5
While the liver is cooking, it is necessary to crush a pound of boiled potatoes into mashed potatoes, adding milk, cream or butter as desired. Mashed potatoes are laid out in the center of the plate, a small depression is made in it, into which the veal liver is placed. Sprinkle fresh herbs on top of the liver.
