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.
1
Fry the liver in 'Bake' mode for 10 minutes on each side.
- Calf's liver: 400 g
2
Salt and pepper, place on a separate plate.
- 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.
- 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.
- Vinegar: 2 tablespoons
- Thyme: 2 teaspoons
- Bay leaf: 1 piece
- Calf's liver: 400 g
