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Veal Liver Filet American Style

4 servings

Ingredients

• 8 Stk Veal liver slices
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Flour (nach Bedarf)
• 60 g Fat
• 40 g butter
• 200 g Mushrooms (sliced)
• 1 EL Tomato paste
• Parsley herb (finely chopped) (nach Bedarf)
• Lemon juice (nach Bedarf)
• Sugar (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• broth or water (nach Bedarf)
• 8 Stk Tomatoes (sliced)
• 8 Stk Breakfast bacon (sliced)

Instructions

1. Salt and pepper eight medium-thick veal liver slices and dust one side with flour.
2. Quickly fry on both sides in 60 g hot fat until medium-rare (pink).
3. Remove the filets and pour off the fat.
4. In 40 g butter, sauté the prepared mushrooms, sliced into light yellow.
5. Stir in one tablespoon tomato paste, finely chopped parsley leaves, a little lemon juice, a pinch of sugar and a splash of Worcestershire sauce.
6. Lightly dust with flour and add broth or water as needed to create a thin sauce.
7. Bring to a boil and finish cooking the liver slices in it for a few minutes.
8. Arrange the tranches overlapping and pour the sauce over.
9. Separately fry eight tomato slices and breakfast bacon slices each and alternate placement on top.

Based on a cookbook by Hans Hofer (1964), adapted with AI.