Veal liver steaks, browned on the outside and pale pink on the inside. Delicious juicy steaks with an incomparable addition in the form of caramelized onions. Simple, but elegant dish for everyday life and holiday.
Prepare the ingredients. Peel the onion. Take the liver out of the refrigerator so that it warms up to room temperature.
In the combine, chop the onion into half rings. I have this process took no more than 10-12 seconds.
Heat a frying pan, pour in 2 tbsp of vegetable oil and add 10g of butter. Warm up and put the onion. On a high enough heat, turning, fry the onion until Golden. Add sugar and salt and caramelize the onion. Fry for another couple of minutes. Turn off the heating.
Dry the steaks with a paper towel to remove excess moisture. Mix flour, salt and ground black pepper. Roll the steaks in the flour mixture and shake off the excess. Heat the remaining vegetable oil in a pan, add the butter and heat well. Put the steaks in the pan. Fry the steaks on each side until Golden brown.
The approximate roasting time is no more than 10-12 minutes. It is important not to over-dry the steaks. Put the finished steaks on a warm plate and cover with foil, leave for 3 minutes. Or turn off the heat, cover the pan with a lid and let the steaks rest.
Put the steaks on plates, put the desired amount of caramelized onion on top of the steaks and sprinkle with pomegranate seeds.