Veal Liver German Style

We offer to cook Veal Liver German Style. On the side, onions or apple slices are recommended. It also goes well with veal liver, potatoes or fried vegetables.

Ingredients:

• 4 cups thinly sliced onions
• 1/2 cup butter, cut into pieces
• 1/4 tsp dried sage
• 1/4 cup flour
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 500 g veal liver, cut into strips
• 1 tbsp chopped fresh Italian parsley
• 3 tbsp beef broth
• 3 tbsp dry white wine

Preparation:

1. Place onions, butter and sage in a large skillet over medium heat. Cook, stirring frequently, until onions are soft and lightly browned.
2. In a zippered plastic bag, combine flour, salt and pepper. Roll the liver in portions, if necessary, in the flour mixture.
3. Place the liver in the skillet, increase the heat to medium and cook for 5 minutes, stirring constantly.
4. Remove the liver and onions from the skillet and place them on a warm plate or dish.
5. Add parsley, beef broth and white wine to the skillet. Stirring constantly, cook for 1 minute to release the glaze from the skillet.
6. Pour the wine mixture over the liver and onions and serve immediately.

Veal Liver German Style is ready. Enjoy your meal!