Veal liver

4 servings

50 minutes

Calf liver is a classic dish of Russian cuisine that impresses with its tenderness and rich flavor. It is prepared with onions and aromatic spices, creating a harmonious blend of sweet, spicy, and slightly sour notes. Raspberry vinegar adds a light fruity tang to the dish, while thyme and bay leaves fill it with spicy accents. It is served hot immediately after stewing, preserving its juiciness and softness. In Russia, this dish is loved for its simplicity in preparation and rich taste, as well as its nutritional properties. The liver is rich in iron and vitamins, making it an excellent choice for healthy eating. It pairs perfectly with mashed potatoes or fresh vegetables, highlighting its exquisite flavor qualities.

Energy value per serving

• Calories: 178.2
• Proteins: 21g
• Fats: 3.4g
• Carbohydrates: 16.7g

Ingredients

• Veal liver: 400 g
• Onion: 3 pc
• Shallots: 2 pc
• Vinegar: 2 tbsp
• Thyme: 2 tsp
• Bay leaf: 1 pc
• Olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Fry the liver in 'Bake' mode for 10 minutes on each side.

   Required ingredients:

   • Veal liver: 400 g

2. Salt and pepper, place on a separate plate.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

3. Slice the onion into rings and sauté in a lightly oiled bowl of the multicooker for 5 minutes, stirring occasionally.

   Required ingredients:

   • Onion: 3 pieces
   • Olive oil:  to taste

4. Add raspberry vinegar, thyme, bay leaf, and liver, and simmer on 'Stew' mode for 30 minutes. Serve immediately.

   Required ingredients:

   • Vinegar: 2 tablespoons
   • Thyme: 2 teaspoons
   • Bay leaf: 1 piece
   • Veal liver: 400 g