Veal Liver with Pancetta and Red Wine Mushroom Sauce

0

The French cuisine influence in this dish takes liver way beyond the traditional liver and onions.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Veal Liver with Pancetta and Red Wine Mushroom Sauce


Ingredients

Scale

1 tbsp (15 mL) canola or sunflower oil

6 oz (175 g) pancetta, diced

8 oz (250 g) mushrooms, chopped

Half small red onion, minced

cup (75 mL) dry red wine

2½ cups (625 mL) no sodium added veal stock or chicken broth

2 tsp (10 mL) chopped fresh thyme leaves

½ cup (125 mL) 15% cooking cream or whipping cream

2 tsp (10 mL) grainy mustard

4 slices Veal Liver (EACH about 5 oz/150 g)

Salt and pepper

¼ cup (60 mL) all-purpose flour

2 tbsp (30 mL) butter


Instructions

1. Heat oil over medium heat in a skillet. Cook pancetta and mushrooms, stirring, for 2 to 3 minutes or until mushrooms start to soften. Add onion; cook, stirring, for 1 minute.

2. Pour in wine and simmer until liquid is evaporated. Add stock and thyme. Reduce heat and simmer for 8 minutes or until liquid is slightly reduced. Stir in cream and mustard; season with salt and pepper to taste. Increase heat to medium-low and simmer, stirring, for 1 to 2 minutes or until steaming.

3. Meanwhile, place flour in a shallow dish. Season veal slices all over with salt and pepper to your taste. Dip veal slices one at a time into flour, coating both sides and shaking off excess. Discard excess flour.

4. Melt butter over medium heat in a large skillet. Cook veal, in batches, for about 4 minutes, turning once, or until browned on outside and still slightly pink on inside. (Liver is best when cooked to medium doneness, at most.) Transfer to warmed plates.

5. Spoon hot mushroom sauce over veal to serve.


Previous articleVeal Piccata
Next articleVeal Parmigiana Sandwich

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here