Quick veal liver Provençal

Ingredients for 1 servings:

• 1 slice(s) veal liver (not too thinly sliced)
• 1 port. Mashed potato powder, instant
• some butter
• 1 large onion(s) (or 2 pieces)
• 100 ml gravy, instant or leftover
• 1 dash of tomato ketchup
• 2 dashes Worcestershire sauce
• 3 tbsp olive oil
• 1 tsp, leveled herbs de Provence
• some flour
• n. B. Salt
• some white pepper, ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Foie de veau provençale rapide

Prepare mashed potatoes from instant mashed potatoes according to the package instructions; stir in butter to taste. Peel, halve, and thinly slice the onions. Heat 2/3 of the olive oil in a non-stick pan until quite hot. Brown the onions until golden brown, remove from the oil, and set aside. Rinse the liver slice(s) under cold water, dry, season with pepper, and coat in flour. Heat the remaining oil in the pan until quite hot again. Fry the liver slice(s) until just cooked through, for a maximum of 2 minutes on each side, then season with salt. Veal liver cooks very quickly and tastes best when fried until slightly crispy and still very tender on the inside. Arrange the liver on a preheated plate and cover; do not keep it warm in the oven, or it will become hard. Quickly deglaze the pan juices with a little water, stir in the gravy, ketchup, Worcestershire sauce, and Herbes de Provence, add the onions, and bring to a boil briefly. Arrange the puree, pour the onion sauce over the liver, and serve quickly so everything stays hot.