Prep 15 mins
Cook 10 mins
We don't often eat liver, but once in a while we get a craving for some good Danish Liver. The recipe always comes out of the old books. I thought I would share it with you!
- 400 g veal liver, in thin slices
- 30 g flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 50 g butter
- 2 onions (about 125 gr)
- 4 tomatoes
- 200 g green beans
- 300 ml milk
- curry (optional)
- 1⁄4 teaspoon liquid gravy browner
- potato, for four
- 1 tablespoon chopped parsley, for decoration on boiled potatoes at serving time
- Clean liver and pat dry.
- Set aside.
- Combine flour and seasoning.
- Turn liver slices in flour mix, and fry in the butter (3 minutes on each side).
- Remove and keep warm in the serving plate.
- Peel onions and slice thinly.
- Fry with quartered tomatoes in the leftover butter on the frying pan.
- Remove and place on top of liver slices.
- Add milk and boil off the pan, taste with salt, pepper and curry (optional).
- Add gravy colouring and pour sauce over the liver.
- Boil the beans in ligthly salted water until tender.
- Arrange beans on top of liver.
- Serve boiled potatoes with a sprinkle of chopped parsley.