Veal Liver with Mushroom Sauce

A recipe found in  “Okse- og Kalvekjøtt” (Beef and Veal) published by Hjemmets Kokebokklubb in 1979
Veal Liver with Mushroom Sauce

4 servings
Preparation: about 20 min.
Frying: 4-6 min.
Should not be frozen.

4 slices of veal liver
flour, salt and freshly ground pepper
3-4 leeks
50 g [1,75 oz] cream cheese
2 onions
250 g [9 oz] mushrooms
1 can of tomato puree
fresh or dried basil
100 g [3,5 oz] bacon in slices
75 g [2,5oz] butter/margarine


[1] Turn the liver slices in flour, mixed with salt and freshly ground pepper. Let the slices rest a little.

[2] Clean the leeks and cut them in two or three. Boil them tender in lightly salted water. Let them drain off well and set aside.

[3] Mash the cream cheese, stir it into about 1 dl / 0,2 pt of the leek broth and pour the mixture over the Leeks. Keep them warm.

[4] Saute the onion rings and cleaned, sliced ​​mushrooms in 1-2 tablespoons butter. Pour in 2 dl / 0,4 pt leek broth and the tomato puree and cook for 3-4 min. Season with basil and thicken the sauce with a little flour stirred in water.

[5] Fry the liver slices 2-3 min. on each side in the rest of the butter and fry the bacon slices crisp in the fryingpan. Arrange the liver and bacon on a hot serving dish and add airy mashed pottoes.

[6] Server the liver with the hot leeks and the mushroom sauce.