*The ingredients of the recipe
°120 to 150 g calf's liver per person, cut into fairly thick slices (about 1 cm to 1.5 cm)
°2 medium onions per person
°a small bay leaf
°1 clove of garlic
°butter
°oil
°salt pepper
*Preparing the recipe
1. Peel and slice the onions.
In a sauté pan, heat a mixture of half oil and half butter.
Add the onions, the whole clove of garlic and the bay leaf.
Let them cook on a low heat and covered for 15 minutes, stirring occasionally. Be careful the onion should not burn.
2. While the onion is cooking, cut the slices of veal liver into strips 4 to 5 mm thick maximum.
Salt and pepper lightly, sauté these strips very quickly in a pan containing a mixture of half butter and hot oil.
Cooking must be very quick, a maximum of 30 seconds, to obtain perfect cooking and a tender liver.
3. Drain the liver strips and add them to the pan containing the onions. Mix everything.
Season if necessary.
Remove bay leaf and garlic clove.
4. In the skillet, completely cleared, pour a drizzle of cider vinegar, dissolve the cooking juices and give a broth. Pour this vinegar over the onion liver, mix and serve immediately. You can sprinkle with finely chopped parsley.
Enjoy !
