Sliced Calf’s Liver with Sour Rädles Vegetables

Rating: 4.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 2.0 (servings)


For the Rädlesgemuese:


Rinse the calf’s liver, rub dry and shred into fine flakes. Heat clarified butter in a frying pan and fry the liver flakes briefly and hot for 1 minute. Season with salt and pepper, transfer to a plate, cover with aluminum foil and keep warm.

Remove the skin from the onion and cut it into small pieces, cut the mushrooms into fine slices.

Brown the onion in the frying pan with 1 tbsp. butter, add the mushrooms and fry them. Extinguish with red wine and vinegar, pour veal stock. Do this until the liquid has thickened. Rinse parsley, shake dry and chop finely.

Mix into the sauce parsley, add liver and the leaked gravy repeatedly. Allow to boil briefly, toss and serve. Make potatoes with the skin, peel and cut into slices (this can also be done the day before). Remove the skin from the onion and chop finely. Heat the butter and fry the onion until light brown, add the flour and continue to fry until everything is light brown. Pour in the clear soup and let it boil. Add a little bay leaf spice, vinegar, cloves and lovage and the sliced potatoes. Season with pepper and salt and serve with chopped parsley.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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