In the kitchen with MyTrela

Calf's liver with mushrooms, broccoli and tarragon

Boiled broccoli joins calf's liver and mushrooms and onion fried separately in ghee. Dried tarragon finishes the dish, which is served with fermented cucumber.

1 serving

Calf's liver with mushrooms, broccoli and tarragon — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Broccoli160 g
  • Calf's liver150 gWeigh the cleaned liver before frying.
  • Rapeseed oil10 g
  • Clarified butter (ghee)7 g
  • Button mushrooms80 g
  • Onion35 g
  • Salt1 g
  • Black pepper1 g
  • Dried tarragon3 g
  • Fermented cucumber195 g

Preparation

  1. Cut broccoli into small florets and boil. Clean and dry liver, then fry in rapeseed oil.
  2. Heat ghee in a second pan and fry sliced mushrooms and onion.
  3. When the liver is nearly ready, season with salt and pepper. Add mushrooms with onion and cooked small broccoli florets. Continue cooking until the inside of the thickest liver piece reaches at least 72°C, checked with a kitchen thermometer.
  4. Sprinkle with dried tarragon and serve with fermented cucumber.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.