Estonian-style Veal Liver

Ingredients

In this Estonian adaptation, the traditional German dish "Kalbsleber Berliner Art" is transformed into a flavorful Estonian-style veal liver. The original dish is typically served with sautéed onions and apples, while the Estonian version incorporates traditional Estonian spices and lingonberry sauce. The use of lingonberry sauce adds a tangy and slightly sweet element to the dish, which is characteristic of Estonian cuisine. Additionally, the original German dish often uses pork liver, but the Estonian version uses veal liver for a more delicate and tender texture. We alse have the original recipe for Kalbsleber Berliner Art, so you can check it out.

• 500g (1.1 lb) veal liver 500g (1.1 lb) veal liver
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, thinly sliced 1 onion, thinly sliced
• Lingonberry sauce, for serving Lingonberry sauce, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Slice the veal liver into thin pieces.
2. 2.
   In a shallow dish, combine the flour, salt, black pepper, and paprika.
3. 3.
   Dredge the veal liver slices in the flour mixture, shaking off any excess.
4. 4.
   In a large skillet, melt the butter over medium heat.
5. 5.
   Add the thinly sliced onion to the skillet and cook until softened and lightly browned.
6. 6.
   Push the onions to one side of the skillet and add the veal liver slices.
7. 7.
   Cook the veal liver for 2-3 minutes on each side, or until browned and cooked to your desired level of doneness.
8. 8.
   Remove the veal liver from the skillet and transfer to a serving platter.
9. 9.
   Serve the sautéed veal liver with lingonberry sauce and garnish with fresh parsley.

Treat your ingredients with care...

• Veal liver — Make sure to slice the veal liver into thin pieces to ensure even cooking and a tender texture.
• Lingonberry sauce — If lingonberry sauce is not available, you can substitute it with cranberry sauce for a similar tangy flavor.

Tips & Tricks

• For a richer flavor, marinate the veal liver in a mixture of olive oil, garlic, and herbs for 30 minutes before cooking.
• Be careful not to overcook the veal liver, as it can become tough and dry.
• Serve the dish with a side of creamy mashed potatoes to complement the flavors.

Serving advice

Serve the Estonian-style veal liver hot, accompanied by lingonberry sauce. Garnish with fresh parsley for added freshness and color.

Presentation advice

Arrange the sautéed veal liver slices on a platter, drizzle with lingonberry sauce, and sprinkle with fresh parsley. Serve with a side of creamy mashed potatoes for a visually appealing presentation.