Veal Liver With Potatoes – a delicious recipe with veal, onions, salt, ground black pepper, marjoram dried, sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Peel and cut the potatoes. Cook them in boiling water for about 20-30 minutes till fork tender. Drain the potatoes when they are cooked.
2
Thinly slice the onions and liver. If the liver is not thinly sliced, roasted liver will be hard and rubbery. Hint - it is very easy to thinly slice the liver if they are almost frozen, not deep frozen but slightly, you will see the difference.
3
Heat olive oil in a roasting pan. Add sliced onions and slowly fry them till they are golden brown and soft, around 10 minutes.
4
Add sliced liver and roast for a minute or two. When the liver starts to get color, add marjoram and sage. Roast for another 3 minutes. Season with salt and lots of freshly ground pepper just before serving.
200
kcal
Calories
11
g
Fat
22
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7/8 pound veal liver, 2 onions mediums, 1/2 teaspoon salt, 3 pinches ground black pepper, and more.
Yes, Veal Liver With Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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