Veal liver, shredded

Ingredients for 4 servings:

• 750 g veal liver or beef liver
• 4 large onions (vegetable onions)
• 10 slice(s) pineapple (from the can), with juice
• 50 g butter
• salt and pepper
• 1 tbsp flour
• 1 liter meat broth or brown gravy
• 125 ml white wine
• 200 g crème fraîche
• 10 g sugar
• Paprika powder
• curry powder
• Fondor

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the liver under cold running water, pat dry, and remove any skin and sacs. Cut the liver into smaller pieces, dust with flour, and sear in a pan until lightly browned. Season with salt, pepper, paprika, and curry powder. After searing the liver pieces, add the white wine. Bring to a boil briefly. Remove from the pan and transfer to a suitable roasting pan. Peel and slice the onions. Cut the pineapple into small pieces. Add the onions and pineapple, including their juice, to the roasting pan with the liver and heat until very hot. Add the meat stock. Gently simmer the liver and the ingredients until the onions have broken down and the sauce has become thick. Season again with the spices and sugar. Stir in the crème fraîche. Cooking time: approximately 120 minutes. Serve with mashed potatoes.