FRIJE

Name: Veal liver with vinegar
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 4 slice of calf liver; 3 shallot; 1 tablespoon of butter; 3 tablespoon of white balsamic vinegar; salt (according to taste); pepper (according to taste)

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Veal liver with vinegar

Discover our easy and quick recipe for Veal liver with vinegar on Femme Actuelle! Find the preparation steps, tips, and advice for a successful dish.

Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 15 minutes

Energy: 49 kcal / serving

Instructions

1. Brown the slices of veal liver in a pan with butter. Add vinegar, salt, and pepper. Continue cooking for 8 to 10 minutes (medium-rare or well-done).
2. Transfer the meat to a serving dish, cover.
3. In the pan drippings, sauté the sliced shallots.
4. Serve the veal livers hot with the shallots, and sprinkle with chopped chives.

Notes & Suggestions

To soften the acidity of the vinegar, you can add a tablespoon of sour cream to the shallots at the end of cooking.

Ingredients for servings

4 slice of calf liver
3 shallots
1 tablespoon of butter
3 tablespoon of white balsamic vinegar
salt (according to taste)
pepper (according to taste)

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Nutritional information *

Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.

Per serving

% RDA

Energy value

49 kcal

2 %

Fat

2,93 g

4 %
of which saturated

1,96 g

10 %
Carbohydrates

4,57 g

2 %
of which sugar

2,63 g

3 %
Protein

0,34 g

1 %
Fibers

0,4 g

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More data

* As an indication, before cooking, RDA of the EU.