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Veal Liver with Onions

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Veal Liver with Onions

The perfect veal liver with onions recipe with a picture and simple step-by-step instructions.

For the liver

  • 4 disc Veal liver small
  • 4 tablespoon Flour
  • Salt to taste
  • Black pepper from the mill to taste
  • 3 large Onions cut into rings
  • 2 tablespoon Butter

For the potato wedges

  • 600 g Freshly peeled potatoes
  • 2 teaspoon Dried thyme
  • Salt to taste
  • 4 tablespoon Sunflower oil

For the beans

  • 400 g Green beans
  • 1 piece Fresh onion
  • 1 piece Fresh thyme branch
  • 1 teaspoon Salt
  • 2 tablespoon Butter
  • 0,5 bunch Chopped parsley
  • 250 Milliliters Water
  1. To start with, place the potatoes cut in corners on a baking sheet lined with baking paper. Sprinkle with salt and thyme and drizzle with oil. Bake in the oven on the middle rack at 200 ° top and bottom heat for about 40 minutes.
  2. Cook the cleaned beans in a little salted water with the onion and thyme for about 30 minutes on the lowest setting on the stove with the lid closed. Bring it to the boil beforehand. Then sieve and toss in melted hot butter. Finally, mix in the parsley.
  3. Sprinkle the liver with salt and pepper on one side only. Then pull through the flour on both sides. Fry briefly brown on both sides in a pan with butter. Then add onions and fry with the liver to the end. If the onions turn brown, then all is well together.
  4. Finally, distribute everything on plates and then enjoy your meal.
Dinner
European
veal liver with onions

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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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