Veal Liver with Mashed Potatoes

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Veal liver has a reputation as a humble ingredient, which is not so much unfair as it is boring. In food, as in life, the most effective way to avoid monotony is to start looking at familiar things in a new light. Add a splash of balsamic vinegar to the veal liver, and you won’t recognize it in a good way – like a wife who suddenly cut her bangs after five years of marriage.

Ingredients

Veal Liver - 21.2 oz
Onion - 1 head
Demi-Glace Sauce - 3.5 oz
Balsamic Vinegar - 2 fl oz
Salt - to taste
Vegetable Oil - 1 fl oz
Ground Black Pepper - to taste
Mashed Potatoes - 21.2 oz

Step by Step guide

Step 1

The veal liver should be cleaned of membranes and any other unpleasant bits, then cut into strips the thickness of a woman's pinky finger using a very sharp knife. The knife must be extremely sharp to prevent the liver from becoming mushy. From both an aesthetic and culinary perspective, poorly cut liver is unacceptable.

Step 2

After slicing the liver, you can start preparing the sauce. For this, take the prepared demi-glace and heat it over low heat. Add balsamic vinegar and bring everything to a boil.

Step 3

Chop the onion into small cubes and sauté it in a separate pan with vegetable oil. Once the onion turns golden brown, add the chopped veal liver and sauté, stirring the contents of the pan with a spatula. Now, you need to be more attentive: the liver should be cooked to medium, meaning it should be free of blood but not yet dried out.

Step 4

In the sautéed calf liver, add the prepared sauce made from demi-glace and balsamic vinegar, lightly sprinkling with salt and freshly ground black pepper. Bring to a boil over medium heat and maintain this state for about a minute. Afterwards, sprinkle the contents of the pan with chopped parsley, stir, and immediately remove from heat to start plating.

Step 5

When the liver is almost ready, take half a kilogram of boiled potatoes and mash them, adding milk, cream, or melted butter, depending on dietary preferences. Place the mashed potatoes in the center of the plate, creating a small indentation in the middle to hold the veal liver. Garnish the liver with fresh parsley on top.