Veal Liver with Sweet and Sour Apple Pear Sauce

A bean recipe for every taste:

Clean the beans and cut them into pieces three centimeters long.

Sauté a shallot in a saucepan with olive oil, add clear soup and milk (reserve 1 tbsp. and mix half of the cornstarch with it) and let it boil. Soften the beans in it.

Rub the liver dry, season with pepper and brown on both sides in a frying pan with olive oil, season with salt, remove from the frying pan and keep warm (in the oven at about 50 °C ).

Sauté the remaining shallot in the meat pan, deglaze with beef broth and red wine (reserve 1 tbsp and mix the remaining cornstarch) and cook a little bit.

In the meantime, peel the apple and pear, remove the core and cut into fine cubes. Thicken the sauce with the red wine cornstarch, add the fruit and the juice of one lemon and simmer for another 5 minutes, then season. Bind the beans with the milk maizena (cornstarch) and fold in the savory. Boil briefly and perhaps season with nutmeg.

Serve the liver with the sauce and bring the beans to the table with it.

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