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Recipe: Roasted Veal Liver with Parsley Potatoes

Roasted Veal Liver
Ingredients for 4 servings:
600 g cleaned veal liver
flour (smooth) for dusting
2 onions (180 g)
4 tbsp oil
salt
freshly ground pepper
vinegar
15 cl beef bouillon (stock cube)
3 dag (1 ounce) cold butter flakes

Preparation
Cut liver into thin slices, dust with flour. Peel onion and cut into rings. Heat oil, roast onion briefly, add liver and stirring constantly roast pale brown in intense heat. Season heavily with salt and pepper, pour on bouillon, bring to a boil, spice up with some vinegar. Mix in cold bits of butter; sauté briefly and serve with parsley potatoes.

Parsley Potatoes
Ingredients for 4 servings (side dish):
750 g firm boiling potatoes (Sieglinde)
salt
2-3 tbsp butter
1 tbsp chopped parsley

Preparation
Soft-boil potatoes in salt water, strain and peel while still hot. Melt butter in a pan. Quarter or cut into smaller pieces depending on size, sauté briefly in the melted butter, add parsley, salt and serve.

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Categories: Food & Drink, Wienerisch