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🍽️ Veal Liver Strips with Mustard Sauce

394 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 5 cornichons
• 60 g pearl onions
• 0.5 bunch chives
• 20 g butter
• 1 tbsp sherry vinegar
• 450 ml veal stock
• 1 tsp medium-hot mustard
• 1 tsp cornstarch
• salt
• pepper (from the mill)
• 600 g veal liver (kitchen-ready)
• 30 g clarified butter
• 100 g flour

Instructions

1. 1. Peel the onions and cut them into fine cubes.
2. 2. Drain the cucumbers and pearl onions well.
3. 3. Slice the cucumbers into thin rounds.
4. 4. Wash the chives and shake them dry.
5. 5. Cut the chives into fine rings.
6. 6. Melt the butter in a frying pan.
7. 7. Fry the onion cubes until golden yellow.
8. 8. Deglaze with vinegar.
9. 9. Pour in the stock.
10. 10. Stir in the mustard.
11. 11. Simmer the sauce over medium heat for about 5 minutes.
12. 12. Mix the starch with a little cold water.
13. 13. Thicken the sauce with the starch mixture.
14. 14. Bring the sauce to a boil.
15. 15. Add the cucumber slices and pearl onions.
16. 16. Season the sauce with salt and pepper.
17. 17. Simmer the sauce for another 5 minutes.
18. 18. Wash the veal liver and pat it dry.
19. 19. Remove sinews and membranes from the liver.
20. 20. Cut the liver into thin strips.
21. 21. Melt the ghee in another frying pan.
22. 22. Dust the liver strips with flour.
23. 23. Shake off excess flour.
24. 24. Fry the liver strips quickly in hot ghee on all sides.
25. 25. Season the liver with salt and pepper.
26. 26. Pour the mustard sauce over the liver.
27. 27. Sprinkle the dish with chives.
28. 28. Serve the veal liver strips immediately.
29. 29. Serve with peasant bread if desired.

Nutrition per serving

• kcal: 394
• Protein: 34 g · Fett/Fat: 14 g · Carbs: 31 g