Geröstete Kalbsleber nach Wiener Art (Fried veal liver, Viennese style)

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 origin of the “Fried veal liver” can be traced back to the bourgeois cuisine of the 19th century. Delicately fried and full of subtle nuances, it is still sought after today, tastes hearty and is definitely a Viennese cultural asset. It's what's inside that counts!

Serves: 4

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)

Preparation:

Slice the mushrooms. Cut shallots length-wise and sauté in hot vegetable oil. Add the mushrooms and lightly sauté. Add the strips of bacon and fry briefly. Season with salt and pepper and keep warm. Clean the liver (remove skin and veins) and slice thinly. Heat the oil in a teflon-lined frying pan and fry, tossing regularly. Be careful not to over-fry, otherwise the liver will become hard. Add the shallots, and sauté. Remove the liver from the pan and place on a plate. Rinse the frying pan juices with vinegar, add the stock, and simmer. Add the liver again, seasoning with salt and pepper. Toss the contents of the pan and then bind with cold butter. If necessary, add a little flour and butter to thicken the sauce. Arrange on warmed plates with the mushroom-baconmix. Garnish with marjoram leaves.

Enjoy with: White wine - sweet and powerful