Viennese liver

Ingredients for 4 servings:

• 600 g veal liver
• salt and pepper
• Flour
• 2 tbsp clarified butter or oil
• 3 tbsp butter
• 2 tbsp onion(s), chopped
• 150 ml beef broth or water for pouring
• 1 tbsp capers
• some lemon juice and grated zest
• 4 tbsp cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove the skin and veins from the veal liver and cut into larger strips. Season with pepper and flour one side. Heat lard or oil in a pan and quickly brown the liver on all sides over high heat. Remove from the pan and keep warm. Now add salt. Pour off any excess fat from the pan and replace it with fresh butter, allowing it to foam briefly. Sauté the finely chopped onion until lightly browned, dust with 1 tablespoon of flour and deglaze with the beef broth. Meanwhile, finely chop the capers and stir them into the sauce along with the grated lemon zest, then add the softened cream. Simmer vigorously for a few minutes, season with salt, pepper, and lemon juice. Return the liver strips to the pan and reduce the heat. Let them simmer in the sauce for a short while.