Veal liver with balsamic vinegar and caramelized onions

Veal liver with balsamic vinegar and caramelized onions

SERVES 4 45 minutes
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INGREDIENTS

For the liver

  • 8 thick slices of veal liver, 125 gr. each
  • Flour for coating
  • Sunflower oil for frying
  • Salt

For the balsamic vinegar sauce

  • 50 gr. butter
  • 130 gr. balsamic vinegar
  • 180 gr. chicken stock (see pantry)
  • 50 gr. caramelized onions (see pantry)
  • 40 gr. raisins
  • 40 gr. balsamic syrup
  • Thyme, finely chopped
  • Chives, finely chopped
  • Salt

DIRECTIONS

For the liver

Place a frying pan over high heat and add sunflower oil. Season the liver with salt and flour on all sides. Place in the frying pan and fry on all sides until golden brown. Remove onto absorbent paper, place on a baking dish lined with parchment paper and cook in a preheated oven at 160°C to taste, making sure however that it doesn’t dry out.

For the balsamic vinegar sauce

Place a frying pan over high heat, add the butter and cook until it turns a light golden brown colour and releases an intense aroma. Add the vinegar (be careful, it will bubble), stock and raisins. Cook for a further 2 minutes, then add onion and balsamic syrup. Season and add herbs.

For the liver

  • 8 thick slices of veal liver, 125 gr. each
  • Flour for coating
  • Sunflower oil for frying
  • Salt

For the balsamic vinegar sauce

  • 50 gr. butter
  • 130 gr. balsamic vinegar
  • 180 gr. chicken stock (see pantry)
  • 50 gr. caramelized onions (see pantry)
  • 40 gr. raisins
  • 40 gr. balsamic syrup
  • Thyme, finely chopped
  • Chives, finely chopped
  • Salt

For the liver

Place a frying pan over high heat and add sunflower oil. Season the liver with salt and flour on all sides. Place in the frying pan and fry on all sides until golden brown. Remove onto absorbent paper, place on a baking dish lined with parchment paper and cook in a preheated oven at 160°C to taste, making sure however that it doesn’t dry out.

For the balsamic vinegar sauce

Place a frying pan over high heat, add the butter and cook until it turns a light golden brown colour and releases an intense aroma. Add the vinegar (be careful, it will bubble), stock and raisins. Cook for a further 2 minutes, then add onion and balsamic syrup. Season and add herbs.

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@Yiannis Lucacos

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