Sherry-sautéed liver of veal - Sherrysauterad kalvlever

SHERRY-SAUTÉED LIVER OF VEAL
Sherrysauterad kalvlever

All liver-lovers, of whom I am a dedicated one, here’s a recipe for you! It’s a festive, easy-to-make sauté – make it and feel positively surprised!

4 servings

14 oz liver of veal or young beef (don’t know the correct 
cooking term for veal when it comes to animals who are older 

than a calf but not as old as a cow)
7 oz fresh mushrooms
2 to 3 tablespoons butter or margarine
½ teaspoon salt
black pepper
3 to 4 tablespoon flour
1 cup meat bouillon
1/3 cup heavy cream
¼ cup dry sherry
2 tablespoons capers
2 tablespoons French mustard
1 teaspoon tarragon
1 teaspoon Chinese soy sauce

Decoration:

leafy parsley

Trim the liver and cut away anything that doesn’t belong there. Dice it. Split the mushrooms and then split again. Melt 1 tablespoon fat in a large frying pan and sizzle the mushrooms for about 5 minutes. Take it up, melt remaining fat and brown the liver until coloured.

Put the mushrooms back in the pan and sprinkle with salt, pepper and flour. Stir and dilute with bouillon, cream and sherry. Add capers, mustard, tarragon and soy sauce. Cover with a lid and slowly simmer for about 5 minutes. Stir occasionally.

Flavour to taste and add more spices if necessary. Put the sauté on a serving plate and decorate with leafy parsley before serving with raw-fried potatoes, boiled broccoli and lingonberry jam, or serve it in a ring of boiled rice.

Enjoy!

Bella