Old fashioned veal liver and onions recipe
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.
