| Prep: 15 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 569 | 30g | 14g | 40g |
| sugars | fibre | protein | salt |
| 5g | 5g | 47g | 0.8g |
Why I Love German Veal Liver with Onions and Mashed Potatoes
Among the myriad of dishes that I hold dear to my heart, the German recipe called Veal Liver with Onions and Mashed Potatoes stands at the zenith. Resonating with the earthiness of a home-cooked meal yet embodying the grace of a gourmet dish, this recipe has a certain je ne sais quoi that draws me to the kitchen time and again.
The Magic of a Time-Tested Recipe
The authenticity captured in this recipe is entrancing. The fusion of veal liver, onions, mashed potatoes kissed by butter and milk, the complementary components of beef broth, apple cider vinegar, flour and those final pinches of salt and pepper embody my culinary journey. My Creole roots, blended with my French ancestry, nudges me towards rich, hearty fare that bridges the distance between comfort and sophistication. This recipe, nestled at its Southern German origins, reminds me warmly of the generous table of my Louisiana family.
Reflection of Multicultural Influences
It is worth appreciating how the recipe blends together the rustic German culinary aesthetic with the elegance of French gastronomy. I owe a debt of gratitude to the influential chef Jamie Oliver, whose German recipe variant inspired me and nudged me towards my own creative spins. His commitment to uncompromising flavor profiles, paired with nutritious, sustainably sourced ingredients, is a value we both cherished in our kitchens.
Given the full-bodied succulence of veal layered with comforting onions and the velvety accompaniment of mashed potatoes, this recipe bridges the distance between the different aspects of my culinary identity. Sweet, caramelized onions balance and complement the robust, fortified essence of the veal liver, culminating in a symphony of flavors that feels both familiar and mysteriously intriguing on the tongue.
Unquestionably, creating and savoring Veal Liver with Onions and Mashed Potatoes has added a delightful dimension to my journey as a gourmet connoisseur. It’s both indulgent and strangely cathartic – marking the comforting late-night family dinners back home, and the lavish, bustling bistros of France – all with a dash of my spin. This recipe eliciting rich warmth, savory comfort and the promise of an inviting meal is a love letter to my cherished food journeys and remains a testament to the eternal romance between me and my kitchen.
What You’ll Need
- 1 lb veal liver
- 3 large onions
- 1/4 cup flour
- 1/2 cup butter
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- For the mashed potatoes:
- 2 lbs potatoes
- 3/4 cup milk
- 1/4 cup butter
- Salt to taste
Method
Step One
Begin by peeling the potatoes and cutting them into quarters. Place them in a large pot of salted water, and bring it to a boil. Allow the potatoes to cook until they are soft and easily pierced with a fork, generally about 15 to 20 minutes.
Step Two
While the potatoes are boiling, you can start on the liver and onions. Slice the onions into thin rings and melt half of the butter in a large skillet over medium heat. Add the onions to the skillet, stirring them in the butter until they become soft and golden brown.
Step Three
Remove the onions from the skillet and set them aside. In the same skillet, melt the remaining butter. season the veal liver with salt and pepper and dredge them in flour. Add them to the skillet, cooking them on each side until they are browned and cooked through, usually about 3 to 4 minutes per side.
Step Four
Once the liver is cooked, remove them from the skillet and set them aside. Add the beef broth and apple cider vinegar to the skillet, stirring to deglaze the pan. Return the onions to the pan, stir them into the sauce and allow it to simmer for a few minutes.
Step Five
When the potatoes are cooked, drain them and return them to the pot. Add the butter and milk, and mash the potatoes until they are smooth and creamy. Season with salt to taste.
Step Six
Serve the veal liver topped with the onion and sauce mixture, alongside a generous helping of mashed potatoes. Enjoy this hearty and comforting dish!
