Roasted Liver with Tomatoes

Do you enjoy fried liver with onions but want to add a unique twist to the dish? We recommend trying a combination with cherry tomatoes, which will make the dish even juicier.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, veal, liver

  • 1 piece Onion, raw

  • 600 g Tomato, red

  • 1 piece Spices, bay (leaves)

  • 100 ml Alcohol, Wine, White

  • 50 ml Soup base, beef, cube

  • 5 spoon Oil, olive

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Peel the onion and cut it in half. Slice both halves into thin pieces. Wash the cherry tomatoes. Rinse the liver, remove any veins or skin, then pat it dry and cut it into slices about 1 cm thick.

  2. Heat two tablespoons of olive oil in a large pan. Add the onion to the pan and sauté it for about 3 minutes while stirring. Lightly salt the onion to soften it faster. Add the bay leaf and tomatoes, and continue to sauté for another 3 minutes while stirring. Pour in white wine and meat broth, then season with pepper and salt to taste. Simmer the vegetables over medium heat for about 10 minutes.

  3. Place a new pan on the stove and heat the remaining oil. Place the liver slices in the hot oil and quickly sear them on both sides (about 4 minutes). Season the liver with pepper and salt to taste while cooking.

  4. Arrange the roasted liver on plates and top with the vegetable sauce. Serve the dish with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 103.46 kcal
  • Fat: 5.52 g
    • Saturated Fat: 0.87 g
  • Carbohydrates: 3.23 g
    • Sugars: 1.26 g
  • Protein: 7.56 g
  • Fiber: 0.63 g