Old fashioned veal liver and onions recipe


Old fashioned veal liver and onions recipe
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Old fashioned veal liver and onions recipe

 

Old fashioned veal liver and onions recipe

The secret is in a lot of onions and very thinly sliced liver!

Peel and cut the potatoes. Cook them in boiling water for about 20-30 minutes till fork tender. Drain the potatoes when they are cooked.

Thinly slice the onions and liver. If the liver is not thinly sliced, the roasted liver will be hard and rubbery. Hint: it is effortless to thinly slice the liver if they are almost frozen, not deep-frozen, but slightly, you will see the difference.

Heat olive oil in a roasting pan. Add sliced onions and slowly fry them till they are golden brown and soft, for around 10 minutes.

Add sliced liver and saute for a minute or two. When the liver starts to get color, add marjoram and sage. Roast for another 3 minutes and then season with salt and lots of freshly ground pepper just before serving.

This recipe is for 4 people or 2 starving people.

Ingredients

14,1 oz 400 g Veal Liver
2 medium Onions
0.5 tsp Salt
3 pinch Ground Black Pepper
0.5 tsp Dried Marjoram
0.25 tsp Ground Sage Leaves
3 tbsp Olive Oil
3 small Potatoes

NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to the moderate activity of an office job)

RDA=recomended daily allowance

WOMAN
Calories 35% RDA,
Protein 122% RDA,
Fats 43% RDA,
Cholesterol 223% RDA,
Carbs 23% RDA,
Sugar 14% RDA,

MAN
Calories 28% RDA,
Protein 97% RDA,
Fats 32% RDA,
Cholesterol 223% RDA,
Carbs 18% RDA,
Sugar 11% RDA.

Old fashioned veal liver and onions recipe

Total Time30 mins
Course: Main Course
Keyword: liver, pork, veal
Servings: 2 people

Ingredients

  • 14,1 oz 400 g veal liver or pork liver Use liver from a young animal
  • 2 large onions
  • 1/2 tsp salt
  • 1 tsp ground black pepper, freshly ground
  • 1/2 tsp dried marjoram you can substitute it with thyme
  • 4 leaves sage fresh sage leaves
  • 3 tbsp olive oil
  • 3 small potatoes

Instructions

  • The secret is in a lot of onions and very thinly sliced liver!
  • Peel and cut the potatoes. Cook them in boiling water for about 20-30 minutes till fork tender. Drain the potatoes when they are cooked.
  • Thinly slice the onions and liver. If the liver is not thinly sliced, the roasted liver will be hard and rubbery. Hint: it is effortless to thinly slice the liver if they are almost frozen, not deep-frozen, but slightly, you will see the difference.
  • Heat olive oil in a roasting pan. Add sliced onions and slowly fry them till they are golden brown and soft, for around 10 minutes.
  • Add sliced liver and saute for a minute or two. When the liver starts to get color, add marjoram and sage. Roast for another 3 minutes and then season with salt and lots of freshly ground pepper just before serving.

Sources:

RDA explanation: https://ods.od.nih.gov/Health_Information/Dietary_Reference_Intakes.aspx#:~:text=Recommended%20Dietary%20Allowance%20(RDA)%3A,assumed%20to%20ensure%20nutritional%20adequacy.

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Rok Jurca

I am a kind of person that would sneak a taste out of grandma’s pot when I was barely tall enough to reach it. I grew up in kitchens full of love and liveliness and have spent my whole live learning, experimenting and succeeding in the art of cooking. At Pro Family Chef, every day is an opportunity for a new meal and a brand new flavor. I created this website to connect people that love to cook, with the products designed to make their cooking easier, hassle-free and rewarding every time.

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