John Myers
Ingredients for 4 servings:
- 500 g liver(s) (pork or beef), sliced
- 200 g onion(s), cut into rings
- some flour for dusting
- Oil (rapeseed oil)
- butter
- 500 g potatoes
- 1 tbsp, leveled vegetable broth
- n. B. Nutmeg
- Salt
- Pepper from the mill
- n. B. water
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Heat the butter and rapeseed oil in a pan and fry the sliced onions until golden brown. Dust the liver strips all over with a little flour and then add them to the pan with the onions. Fry, turning frequently, and season with salt and pepper at the end of the cooking time. Meanwhile, peel the potatoes, dice them, and cook them in enough water with the vegetable stock if needed. Then mash them into a puree and season with butter, nutmeg, and salt. Arrange on plates and serve. Serve with a fresh salad of your choice. Tip: If you glaze the onion with a little sugar, the liver will have a slightly sweet flavor (but that’s a matter of taste).
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