Veal Liver Lyonnaise

Ingredients

• 600 gVeal liver
• 300 gOnion
• 40 gButter
• 1 tbspOlive oil
• 20 gFlour
• 60 mlBeef stock
• 15 mlRed wine vinegar
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Rinse the veal liver under cold water, pat dry with paper towels and cut into slices about 1 cm thick.
   • Lightly dust the liver with flour and season with salt and freshly ground pepper.
   • Peel the onions and cut into thin half rings.
2. 2

   Cook the onions (garnish)

   • Melt 40 g butter in a large pan over medium heat.
   • Add the onion rings and slowly sauté over low to medium heat until soft and golden (about 12–15 minutes), stirring occasionally.
   • Deglaze with 60 ml beef stock and reduce briefly until the onions have a glossy, slightly thickened sauce. Keep warm.
3. 3

   Sauté liver and finish

   • Heat another large pan until very hot. Add 1 tbsp olive oil (and 10 g butter if desired).
   • Sear the floured liver slices in batches: 1–2 minutes per side until browned outside but still tender inside. Do not overcook.
   • Arrange the seared liver in a ring on a warmed serving plate.
   • Place the sautéed onions in the center of the liver ring.
   • Pour 1 tbsp (15 ml) red wine vinegar into the empty hot pan, bring to a quick boil to loosen fond, then immediately drizzle the hot vinegar over the liver and onions.
   • Season with freshly ground pepper and serve immediately.