John Myers
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Cooking: Veal Liver with Herb-mashed Potatoes and Red Wine Onions
The perfect cooking: veal liver with herb-mashed potatoes and red wine onions recipe with a picture and simple step-by-step instructions.
- 2 Discs Veal liver
- 1 tbsp Flour
- Salt and pepper
- Clarified butter
Herbal potato mash
- 500 g Floury potatoes
- 70 g Butter
- 1 El Extra virgin olive oil
- Salt and pepper
- Nutmeg
- 50 ml Milk
- 1 bunch Parsely
- Marjoram
- Rosemary
- Fresh oregano
Redwine onions:
- 5 Red onions
- 1 shot Marsala or sherry
- 1 Tl Sugar
- 150 ml Dry red wine
- Salt and pepper
- 60 g Butter
Herbal potato mash
- Cook the potatoes normally, then drain and mash. Chop the herbs and puree with the milk and add to the potatoes with the olive oil. When the mash has the desired consistency, season to taste and add butter.
Redwine onions:
- Cut the onions into slices, put the sugar in the pan and let it caramelize for a moment. Now add the onions and sauté then deglaze with Marsala.
- Season with salt and pepper, add the wine and fry the onions until soft and add a little butter to taste.
- Turn the liver in flour and fry briefly in hot clarified butter on both sides, then season with salt and pepper and serve immediately.
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