John Myers
Veal Liver with Bacon and Onions
The perfect veal liver with bacon and onions recipe with a picture and simple step-by-step instructions.
- 300 g Veal liver
- Flour for flouring
- 2 Onions
- 3 Discs Bacon
- 30 g Butter
- 1 tablespoon Oil
- Black pepper from the mill
- Salt
- Rinse the liver with cold water, then pat dry with paper towels; Cut the onions into not too thin slices and the bacon into strips.
- Melt the butter in a pan over medium heat, add the oil and turn the liver in the flour; Shake off the excess flour and then add it to the pan. Fry very gently until the underside is golden brown. Then turn once and continue to sizzle for about 3 minutes.
- Now push the onion slices under the livers so that the meat can now cook very gently on the onions. Scatter the strips of bacon in between and sear them gently. When the onions are golden brown, sprinkle everything with salt and pepper and remove the pan from the heat.
- Cover and let rest for two minutes and serve the tender liver with mashed potatoes.
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