Veal Liver fry - so manages a delicious lunch

12-10  Source: Network gathering  Views:1 

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Veal Liver fry - so manages a delicious lunch

Calf's liver with onions and apples. wrw / Pixelio

To roast veal liver properly

  1. Remove the onions and cut them into rings.
  2. Remove the slices of veal liver large blood vessels and fat deposits and wash them under cold water.
  3. Peel the apples and pierce the core house. Share it. In thick rings
  4. Enter the butter in a pan and fry the onion rings in at. Put them on a hot plate and keep them warm.
  5. Fry now the apple rings from both sides in the same fat and align them with the onion rings.
  6. Dust the liver slices with flour and fry them, each side in about three minutes. The liver may not be bloody.
  7. Use the sour cream into the pan.
  8. Take the calf's liver from the pan and set it to the onions and apples on the plate. Drizzle them with lemon juice, season with marjoram and salt.
  9. Pour the broth into the pan and cook the sauce again for a moment.
  10. Align the liver slices with onions and apples on plates and give the sauce over it.
  11. Serve with mashed potatoes, rice or fine vegetables suitable.

Tips around the liver

  • Keep the above order: First, the onions are fried, then the apples and then the liver. Otherwise it may happen that the apple rings are unsightly.
  • always Salt liver dishes until after cooking as salt liquid escapes and the liver is dry.
  • Observe the cooking times, otherwise it will easily dry and hard. The liver is cooked when form on the surface juice drops.
  • Liver slices can be stored in the refrigerator for only one day.
  • The taste is mild, when you insert the liver one hour before preparation in milk and dab before frying.

Liver has a very high protein, mineral and vitamin content. When buying it, that the liver comes from a cub. You recognize it at the brownish-pink color.

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