Entree: Austria – Tyrol – Tiroler Leber (Pan-fried Tyrolean liver with onions and smoked bacon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (450 g) calf's liver, trimmed and sliced into 8–10 pieces (approx. usable weight)
- 4 oz (115 g) smoked bacon, diced
- 2 large onions, thinly sliced (about 10 oz (280 g) total)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) all-purpose flour for dredging
- 3 tbsp (45 g) unsalted butter
- 1/2 cup (120 ml) beef or veal stock
- 2 tbsp (30 ml) dry white wine (optional)
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg
- 1 tbsp (15 g) fresh parsley, chopped, for garnish
- Lemon wedges for serving

Instructions

1. Pat the liver dry with paper towels, season both sides with salt, pepper, and nutmeg, then lightly dredge each slice in the flour, shaking off excess.
2. In a large skillet over medium heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
3. Add 1 tbsp butter and 1 tbsp oil to the bacon fat. Add the sliced onions and sauté over medium-low heat until soft and golden, about 12–15 minutes. Transfer onions to a plate and keep warm.
4. Increase heat to medium-high and add remaining oil. Add liver slices in a single layer (work in batches if needed) and sear 2–3 minutes per side until browned on the outside but slightly pink inside; avoid overcooking.
5. Return onions and bacon to the pan with the liver, add stock and wine, and simmer 2–3 minutes, spooning the pan juices over the liver to create a light glaze. Stir in remaining butter to finish the sauce and adjust seasoning.
6. Sprinkle with chopped parsley, serve immediately with lemon wedges and your choice of boiled potatoes or dark rye bread.