CALF’S LIVER WITH ONION SAUCE

1 red onion
3 spring onions
A little butter
1 dl vegetable stock
2 tbsp Appenzeller Alpenbitter
1 dl single cream for sauces
Salt to taste
A little freshly ground pepper
4 calf ’s liver steaks (approx. 130 g and 1 cm thick each)
A little white flour
A little Oil for frying
½ tsp salt
A little freshly ground pepper

DOWNLOAD RECIPE

Cut red onion and spring onions into fine rings and sauté in butter for approx. 5 min. Pour over stock and Appenzeller Alpenbitter, cover and simmer for approx. 5 min. until soft.

Add cream and simmer for a further 2 min. or so, season. Dust steaks with flour and shake off excess.

Heat oil in a non-stick frying pan until hot, reduce heat, fry steaks on both sides for approx. 1½ min. each, season, serve immediately with the onion sauce.

Serve with rösti.