Veal liver strips with onions in port wine

Name: Veal liver strips with onions in port wine
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4–5 red onions; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Honey; 175 ml red port wine; 4-6 Tbsp Balsamic vinegar; 8 (approx. 600 g) small slices of calf's liver; 3 Stem(s) Sage; 6 TABLESPOONS Flour; 1-2 TABLESPOONS Butter

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4–5 red onions
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Honey
175 ml red port wine
4-6 Tbsp Balsamic vinegar
8 (approx. 600 g) small slices of calf's liver
3 Stem(s) Sage
6 TABLESPOONS Flour
1-2 TABLESPOONS Butter

Directions

1
Peel onions and cut them into not too thin rings. Heat 2 tablespoons of oil in a wide saucepan. Fry the onion rings over medium heat while turning. Season with salt and pepper.
2
Stir in honey, port wine and vinegar. Bring to the boil and simmer at medium heat for about 10 minutes, stirring frequently. In the meantime, rinse liver briefly in cold water and pat dry. Wash sage, shake dry.
3
Pluck the leaves from the stems. Put the flour on a flat plate. Heat 2 tablespoons of oil in a coated pan. Season liver with pepper. Turn in the flour and tap off excess flour.
4
Then fry in hot oil at medium to high heat for about 2 minutes on each side. When turning, add butter and sage leaves to the pan. Season the liver with salt only after frying, otherwise it will become hard and dry.
5
Remove liver and sage from the pan and keep warm for a short time. Dissolve frying fat with 1-2 tablespoons of water, pour into the onions. Bring to the boil briefly and season to taste. Arrange liver and port wine onions. Serve with baguette or mashed potatoes.