Foie de veau à la Lyonnaise – fried beef liver with onions
Lyon-style beef liver. There are a variety of similar recipes circulating. I modified one of the many to suit me the best. There is no special secret to cooking liver except that it shouldn’t be overcooked under any circumstances. The French like to leave beef liver pink on the inside. By doing this, the liver is tender and wonderful. Caramelized, slightly sweet onions go well with this dish.
Preparation time: 30 minutes
Level: Easy
Quantity: For two to four
Ingredients:
400 g beef liver cut into 2 cm thick slices
3 large onions, sliced more coarsely
2 large garlic cloves crushed
A bunch of herbs, basil, rosemary, and thyme for seasoning
2 teaspoons of brown sugar
100 ml of broth
Cooking oil for frying
Black pepper and sea salt to taste
If desired, 2 tablespoons of cream to add to the sauce
Preparation:
- Peel the onions, and cut them into thicker slices. Let the oil heat up in the pan and add the onions, add the sugar, and brown for about 10 minutes, stirring occasionally, on medium heat. Season with black pepper and sea salt.
- Cover the pan with a lid and turn the heat to low, simmer the onions for about 15 minutes until they are soft. Remove the lid from the pan, turn the heat to medium-high and fry the onions, stirring frequently, until they are golden brown. Remove the herbs and leave the onions waiting.
- In another pan, heat oil to medium heat, cut the liver into slices about 2 cm thick, dry with paper, and fry for 2-3 minutes on both sides. Season with salt and pepper. Do not over-fry the liver, otherwise, it will become woody. The French prefer the liver to be slightly pink on the inside.
- Put the liver on a plate to wait, add broth to the pan for frying the liver, and stir and simmer until the liquid is slightly reduced. You can add a little heavy cream. Season lightly with salt and pepper.
- Sevre the liver in such a way that you arrange the pieces of liver on a plate and place the caramelized onion on top of the liver. On the side, you can offer mashed potatoes, which can be prepared by boiling a few potatoes with light salt until soft, mash the potatoes or press through a potato masher, add a little milk and 30-40g of butter and mix until fluffy.
Ready!!
November 13, 2022 @ 9:51 am
Ma ei ole selle retseptiga küll kursis, aga “veau” on siiski vasikas ja “foie de veau” vastavalt vasikamaks. Kindlasti võib praadida ka veisemaksa, aga kiiresti guugeldades leidsin, et prantsuskeelsetes retseptides kasutatakse ikka vasikamaksa.