Veal liver with mashed potatoes

4 servings

15 minutes

Veal liver has a reputation as a plebeian product, which is not so much unfair as boring. In food, as in life, the most effective way to avoid becoming melancholy is to start looking at familiar things in a new way. Add a little balsamic vinegar to veal liver, and you will not recognize it in a good way - like a wife who suddenly cuts her bangs after five years of marriage

Energy value per serving

• Calories: 497.8
• Proteins: 33.3g
• Fats: 24.5g
• Carbohydrates: 35.5g

Ingredients

• Veal liver: 600 g
• Onion: 1 head
• Demi-glace sauce: 100 g
• Balsamic vinegar: 70 ml
• Salt: to taste
• Vegetable oil: 50 ml
• Ground black pepper: to taste
• Mashed potatoes: 600 g

Cooking steps

1. Beef liver should be cleaned of membranes and other unpleasant parts and cut into pieces the thickness of a woman's pinky finger. The knife must be very sharp to prevent the liver from falling apart. From both aesthetic and culinary perspectives, poorly cut liver is unacceptable.

   Required ingredients:

   • Veal liver: 600 g

2. After slicing the liver, you can start preparing the sauce. For this, take ready-made demi-glace and heat it over low heat. Add balsamic vinegar and bring everything to a boil.

   Required ingredients:

   • Demi-glace sauce: 100 g
   • Balsamic vinegar: 70 ml

3. Chop the onion into small cubes and fry in a separate pan with vegetable oil. Once the onion turns golden, add the chopped calf liver and fry, stirring the contents of the pan with a spatula. Now you need to be careful: the liver should be fried to medium, so it is bloodless but not yet dried out.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 50 ml
   • Veal liver: 600 g

4. Add the prepared sauce of demi-glace and balsamic vinegar to the fried calf liver, sprinkle with salt and black pepper without much effort. Bring to a boil over medium heat and keep it in this state for about a minute. Then sprinkle the contents of the pan with chopped parsley, mix, and immediately remove from heat to start plating.

   Required ingredients:

   • Demi-glace sauce: 100 g
   • Balsamic vinegar: 70 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

5. When the liver is almost ready, take half a kilo of boiled potatoes and turn it into puree, adding milk, cream, or melted butter depending on dietary beliefs. Place the puree in the center of the plate, make a small indentation, and place the veal liver inside. Top the liver with fresh parsley.

   Required ingredients:

   • Mashed potatoes: 600 g