Cooking: Veal Liver with Mustard-mashed Potatoes and Onions

5 from 9 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 287 kcal


  • 2 slices Veal liver
  • Salt and pepper
  • 1 tbsp Flour

Mashed potatoes:

  • 4 Floury potatoes
  • 50 g Liquid butter
  • 1 shot Milk hot
  • 2 tsp Mustard
  • Salt and pepper
  • Nutmeg


  • 4 Onions
  • 1 tbsp Sugar
  • 2 tbsp Balsamic vinegar old
  • Salt and pepper
  • 100 g Butter
  • 200 ml Vegetable stock


  • Boil the potatoes in salted water until soft. Then mash with butter and milk, season and finally stir in the mustard.
  • Cut the onions into slices. Caramelize the sugar then add the onions and deglaze with the balsamic vinegar. Season with salt and pepper and add the stock, sauté the onions until soft. Finally add the butter and season again to taste.
  • Wash the liver free of tendons and turn in flour then fry quickly in hot oil or clarified butter then season with salt and pepper.


Serving: 100gCalories: 287kcalCarbohydrates: 10gProtein: 1.8gFat: 26.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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