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Meat, Northern, Eastern and Western France

Alsatian sour veal liver with pan fried potatoes

Alsatian sour veal liver is pan seared liver deglazed with wine vinegar, served with pan fried potatoes. For 4 people, it takes 35 minutes, medium difficulty, and about €3.40 per person. The key to success is searing the liver very quickly over high heat, so it stays tender.

Here's an Alsatian sour veal liver, pan seared quickly and deglazed with vinegar, with golden pan fried potatoes.

Alsatian sour veal liver with pan fried potatoes
Total time
35 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Alsatian sour veal liver plays on a simple contrast, tender seared liver against the sharp bite of vinegar reduced with softened onions. The glossy brown sauce coats the slices without drowning them, and fresh parsley adds a green note that lightens the dish. It's a bold plate, not trying to please everyone, but it leaves an impression.

This is a fall or winter dinner recipe, good for a weeknight when you have a bit of time, or for a quiet Sunday with family. It requires your attention while the liver cooks, so it suits a relaxed evening better than a rushed one. Kids used to organ meats might enjoy it, but it's not the easiest dish to introduce them to.

The ingredients

4 people

Butcher

  • Veal liver, thinly sliced 600 g

Fruits and vegetables

  • Onions 3
  • Potatoes 900 g
  • Parsley 3 sprigs

Pantry

  • Flouroften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 6 cl
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g

Allergens Gluten

The step by step recipe

  1. Peel the potatoes, cut them into cubes and pan fry them in the oil until golden. 20 min

    Cover the pan at first so they steam, then uncover to let them brown.

  2. Slice the onions and cook them gently in half of the butter until soft. 10 min

    A well softened onion brings a sweetness that balances the vinegar.

  3. Lightly flour the liver slices, shake off the excess, and sear them in the rest of the butter. 3 min

    Cook in two batches, the liver shouldn't be crowded in the pan.

  4. Set the liver aside, deglaze the pan with the vinegar over the onions and let it reduce. 2 min

    Scrape up the browned bits with a wooden spoon to build the sauce.

  5. Return the liver to the sauce for a moment, sprinkle with parsley and serve with the pan fried potatoes.

    Don't leave it in the sauce too long, it will toughen.

Our tips to get it right

  • Take the liver out of the fridge about twenty minutes before cooking, it sears better when it's not cold.
  • Use a wide pan so the liver slices don't touch each other, otherwise they release water instead of browning.
  • Cook the vinegar sauce over medium heat, not too high, so it reduces without burning the browned bits at the bottom of the pan.

The variations

  • Swap the wine vinegar for cider vinegar for a softer, fruitier edge.
  • For a vegetarian version, replace the liver with thick slices of button mushrooms cooked the same way, though the texture will be quite different.
  • To save time, cut the potatoes into smaller cubes, they'll cook in 12 minutes instead of 20.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of Alsatian Riesling
  • Crusty bread to soak up the sauce

Storage

Cooked liver doesn't keep well for more than a day in the fridge, since it toughens quickly as it cools. The pan fried potatoes keep for 2 days in a sealed container and reheat well in a skillet. It's best not to freeze this dish, the liver loses a lot of texture when thawed.

Questions about this dish

Can you use beef liver instead of veal liver?

Yes, it's a cheaper alternative. Just allow a bit more cooking time, since the slices are usually thicker.

Why coat the liver in flour before searing it?

The flour forms a thin crust that protects the liver and helps the sauce thicken slightly when it meets the vinegar. Use only a very light coating and shake off the excess.

Can you make the pan fried potatoes ahead of time?

Yes, you can cook them an hour ahead and reheat them in a skillet right before serving. A few minutes over high heat brings back their crispness.

Should the liver stay pink in the middle?

Yes, that's what keeps it tender. Cooking it too long, even over high heat, makes it tough and dry.

How long does it take to make an Alsatian sour veal liver with pan fried potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Alsatian sour veal liver with pan fried potatoes?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Alsatian sour veal liver with pan fried potatoes cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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