Calves' Liver and Onions

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Calves' Liver and Onions
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
480
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie480 kcal(23 %)
Protein51.83 g(53 %)
Fat20.58 g(18 %)
Carbohydrates20.23 g(13 %)
Sugar added0 g(0 %)
Roughage1.27 g(4 %)
Vitamin A16,183.8 mg(2,022,975 %)
Vitamin D2.04 μg(10 %)
Vitamin E1.22 mg(10 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂5.87 mg(534 %)
Niacin40.87 mg(341 %)
Vitamin B₆1.82 mg(130 %)
Folate452.4 μg(151 %)
Pantothenic acid12.22 mg(204 %)
Biotin2.66 μg(6 %)
Vitamin B₁₂120.08 μg(4,003 %)
Vitamin C9.15 mg(10 %)
Potassium741.48 mg(19 %)
Calcium35.2 mg(4 %)
Magnesium45.05 mg(15 %)
Iron11.64 mg(78 %)
Iodine1.5 μg(1 %)
Zinc9.19 mg(115 %)
Saturated fatty acids12.22 g
Cholesterol704.11 mg
Author of this recipe:

Ingredients

for
2
For the caramelised onions
1
large onion (thickly sliced)
For the liver
12 ounces
calf liver (thinly sliced)
freshly ground Black pepper
1 tablespoon
For the gravy
1 tablespoon
1 tablespoon
1 cup
1 teaspoon
1 teaspoon
balsamic vinegar (or red wine vinegar)
To garnish
flat-leaf parsley
How healthy are the main ingredients?
onionolive oilsugarsaltparsley

Preparation steps

1.
For the caramelised onions: heat the oven to 220°C (200° fan) 425°F gas 7. Grease a baking tray.
2.
Place the onion slices on the baking tray, brush with olive oil and sprinkle with a little sugar to caramelise. Cook for about 30 minutes, turning and seasoning with salt and pepper half-way through.
3.
For the liver: toss the liver in a little flour, salt and pepper until lightly coated.
4.
Heat a frying pan until very hot then add the butter. Add the liver and cook over a high heat for 1-2 minutes on each side until browned all over and just cooked.
5.
For the gravy: melt the butter in a small pan, stir in the flour until smooth, then add the stock and bring to a boil, stirring. Add the Worcestershire sauce, vinegar and salt and pepper to taste.
6.
Serve the liver, onions and gravy with roast potatoes and garnish with parsley.