Degree of difficulty Confirmed
*Ingredients :
°120 to 150 g of calf's liver per person, cut into fairly thick slices (approximately 1 cm to 1.5 cm)
°2 medium onions per person
°a small bay leaf
°1 clove of garlic
°butter
°oil
°salt pepper
* Steps :
1. Peel and mince the onions.
In a sauté pan, heat a mixture of half oil and half butter.
Add the onions, whole garlic clove and bay leaf.
Let them cook over low heat and cover for 15 minutes, stir from time to time. Be careful, the onion must not burn.
2. While the onion is cooking, cut the slices of veal liver into strips 4 to 5 mm thick maximum.
Salt and pepper lightly, sauté these strips very quickly in a pan containing a mixture of half of hot butter and oil.
The cooking must be very fast, at most 30 seconds, to obtain a medium cooking and a soft liver.
3. Drain the slices of liver and add them to the pan containing the onions. Mix everything.
Season if necessary.
Remove the bay leaf and the garlic clove.
4. In the pan, completely cleared, pour a dash of cider vinegar, dissolve the cooking juices and give a broth. Pour this vinegar over the onion liver, mix and serve immediately. You can sprinkle with finely chopped parsley at will.
Enjoy !
