Veal liver with mushrooms
veal liver with mushrooms

Preparation time 15 minutes

Total time: 35 minutes

Ingredients

  1. 30 mL (2 tbsp.) butter, divided
  2. 227 g mushrooms, sliced
  3. 4 slices bacon, cut into strips
  4. 1 shallot, chopped
  5. 60 mL (¼ cup) red wine
  6. 1 sprig thyme
  7. 500 mL (2 cups) veal stock
  8. To taste, salt
  9. To taste, pepper
  10. 60 mL (¼ cup) all purpose flour
  11. 675 g (1½ lb.) veal liver
  12. 500 ml (2 cups) of Brussels Sprouts
  13. 1 container of 680g of mashed potatoes

Directions

  1. Heat 15 mL (1 tbsp.) of butter in a large skillet over high heat.

  2. Brown the mushrooms and bacon. Add the shallot and cook for 1 minute. Deglaze with red wine. Reduce until almost dry. Add the thyme and veal stock. Simmer for 15 minutes. Season with salt and pepper.

  3. Meanwhile, dredge veal liver in the flour. Season with salt and pepper.

  4. Heat remaining butter in a skillet over medium heat. Fry liver for about 2 minutes per side.

  5. Serve the liver with mashed potatoes and a green vegetable like Brussel sprouts.

Chef’s secret 
It's important to serve liver slightly pink inside to retain its tender texture.

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