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
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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