Vaduz Kalbsleber Mit Karamellisierten Zwiebeln (vaduz Veal Liver With Caramelized Onions)
Vaduz Kalbsleber mit karamellisierten Zwiebeln is a classic dish from Liechtensteiner cuisine, featuring tender veal liver topped with sweet caramelized onions.
Ingredients
- 400g veal liver
- 2 large onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the veal liver with salt and pepper, then add it to the skillet. Cook for 3-4 minutes on each side until browned and cooked through. Remove from the skillet and keep warm.
- In the same skillet, melt the remaining 2 tablespoons of butter and add the sliced onions. Cook over low heat, stirring occasionally, until the onions are soft and golden brown, about 15 minutes.
- Top the cooked veal liver with the caramelized onions and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large skillet Spatula Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Vaduz Kalbsleber mit karamellisierten Zwiebeln with a side of roasted potatoes and a crisp green salad.
Tips & tricks
Be careful not to overcook the veal liver, as it can become tough and dry. Keep an eye on the onions while caramelizing to prevent burning.
Cost
$20