Veal Liver with Mushrooms in Tomato Sauce

Preparing veal liver is quick and easy. With minimal additional ingredients, we can quickly turn it into a delicious dish that will satisfy the whole family.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Meat, beef, liver

  • 4 pieces Onion, young

  • 200 g Mushrooms, mushrooms, fresh

  • 180 g Tomato, concentrate

  • 1 dl Alcohol, Wine, White

Steps

  1. Peel and wash the onion. Slice it into thin rings. Clean the mushrooms, rinse them quickly under running water, and slice them. Squeeze the tomato paste from the tube into a bowl and mix it with a few tablespoons of water to create a smooth paste. Wash and clean the liver thoroughly. Dry it with kitchen towels and slice it thinly. Cut the slices into 2.5 cm pieces.

  2. Place a pan on the stove and heat the oil. When the oil is hot enough, add the sliced liver and onion to the pan. Fry them while stirring until the liver pieces are evenly browned on all sides and the onion softens. Pour in the wine and wait for it to evaporate. Then add the sliced mushrooms and tomato paste. Mix everything well, season with salt and pepper to taste, and cook for about 7 more minutes.

  3. Serve the dish on plates and offer it with homemade bread, roasted potatoes, or grilled polenta.

Nutrition Information (Per 100g)

  • Calories: 102.85 kcal
  • Fat: 1.9 g
    • Saturated Fat: 0.63 g
  • Carbohydrates: 5.32 g
    • Sugars: 1.9 g
  • Protein: 13.73 g
  • Fiber: 0.79 g

Advice

If we have the option, we can use tomato sauce with vegetables in a tube instead of tomato paste.