Ingredients:
°2 slices of beef liver
°20 cl of milk
°20g butter
°2 onions
°2 tablespoons of flour
°10 cl of veal stock
°salt pepper
*Preparation
1Rinse the liver slices. Place them in a hollow dish. Sprinkle them with milk. Let them marinate for 2 hours.
2Meanwhile, peel, wash and cut the onions into thin strips.
3Take a frying pan. Heat the butter and sauté the onions for 5 minutes while stirring. Add 10cl of veal stock. Continue cooking over low heat for 5 minutes. When the onions are soft, set them aside.
4Salt and pepper the slices of liver. Dip them quickly in flour. Cook them in the pan with a piece of butter for a few minutes on each side.
5When the liver has taken on a nice color add the onions to the liver to warm them up. After a few minutes, your dish is ready to be served!
6I accompanied my beef liver and its wilted onions with an onion purée! Enjoy your lunch!