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Veal liver with Madeira sauce

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Ingredients for 4 servings:

  • 4 slices of veal liver
  • n. B. Flour
  • 2 tbsp oil for frying
  • 1 tbsp butter
  • 2 shallots
  • 1 garlic clove(s)
  • 100 g mushrooms
  • 80 g bacon, streaky
  • 1 tsp thyme, fresh, or 0.5 tsp dried
  • 200 ml Madeira
  • 30 g butter, cold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick pan dish

Coat the liver in flour and fry in hot oil for about 2 minutes on each side. Then remove and set aside. Dice the shallots, garlic, and streaky bacon. Slice the mushrooms. Add 1 tablespoon of butter to the remaining frying fat. Sauté the shallots, garlic, bacon, and mushrooms with the thyme until translucent. Deglaze with the Madeira wine and reduce the sauce until thickened. Finally, stir the cold butter into the sauce while it is still simmering. Briefly reheat the liver slices in the sauce. Serve with mashed potatoes.

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Written by John Myers

Professional Chef with 29 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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