Liver skewer with onion sauce
easy
45 mins
45 mins
Ingredients
- 300 g Calf's liver
- 2 Onions
- 1/2 red and green pepper
- 2 discs (50 g each) cooked ham
- 20 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 red onions
- 50 g Pumpkin (from the glass)
- 75 g Mushrooms
- 1 package gravy
- 1 Branch of rosemary and sage
- 2 TABLESPOONS Brandy
- 7-10 Tbsp some rosemary and sage
- 4 Kebabs
Directions
- 1
Wash the liver, dab dry and cut into cubes. Peel and quarter onions. Clean, wash and cut the peppers into pieces. Cut ham into quarters. Put the ingredients alternately on the skewers. Heat 10 g of clarified butter in a pan and fry the skewers in it at medium heat for about 5 minutes on each side.
- 2
Finally season with salt and pepper. For the sauce, peel onions and cut them into rings. Drain pumpkin well and cut into small cubes. Clean and halve the mushrooms. Heat the remaining clarified butter in a pot and fry the onion rings in it at medium heat for about 3 minutes. Add pumpkin and mushrooms and steam for about 2 minutes. Deglaze with 1/4 litre water and bring to the boil. Stir in the sauce powder and let it boil for about 1 minute. Wash sage and rosemary, dab dry and remove leaves or needles from the stalk. Add to the sauce except for a little garnish. Season to taste with brandy, salt and pepper.
- 3
Add pumpkin and mushrooms and steam for about 2 minutes. Deglaze with 1/4 litre water and bring to the boil. Stir in the sauce powder and let it boil for about 1 minute. Wash sage and rosemary, dab dry and remove leaves or needles from the stalk. Add to the sauce except for a little garnish. Season to taste with brandy, salt and pepper. Arrange liver skewers with the sauce and serve garnished with rosemary and sage as desired. Served with mashed potatoes
Nutrition Facts
490 kcal
17 g
22 g
44 g
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