Geröstete Kalbsleber nach Wiener Art (Fried veal liver, Viennese style) - vienna.info
For a long time frowned upon, dishes consisting of offal are now again very favored. Concerning the Viennese cuisine, “Fried veal liver” or “Beuschel” (inwards) have always been popular. The...
Keywords
- Hauptspeisen
- Wiener Küche
- Rezept
- Kochen
- Genuss
- Essen
- Kulinarik
- Kalbsleber
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 800 g (2 lb) veal liver
- 5-8 shallots
- 250 g (0,5 lb) mushrooms (small)
- 3 tbsps shallot (finely chopped)
- 200 g (0,5 lb) streaky bacon (in strips)
- 400 ml (0,5 pt) stock
- 30 ml (0,4 pt) apple vinegar
- 40 g (1/8 cup) butter (for binding)
- flour (and butter mixture for thickening)
- vegetable oil (for frying)
- salt
- ground pepper
- some leaves marjoram (fresh)
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