3 green apples or Cortland, peeled, cored and sliced
3 tablespoons (45 ml) maple syrup
2 tablespoons (30 ml) whole-grain mustard
4 large slices of veal liver
1/4 cup (60 ml) all-purpose flour
Salt and pepper
1/4 cup (60 ml) of Calvados
1/4 cup (60 ml) 35% cream or 15% country style cream
Preparation
In a skillet, heat half the butter over medium-high. Add the shallots and apples and cook for about 5 minutes.
Add the maple syrup and mustard. Continue cooking for several minutes. Remove the preparation from the pan. Set aside.
In a large plate, combine the flour, salt and pepper. Dredge the slices of veal liver in the flour.
In the same skillet, heat the remaining butter over medium heat. Brown the liver for about 2 minutes per side depending on the thickness, until medium-rare.
Serve the veal liver with the apple sauce. Delicious with good mashed potatoes.
Description
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