Calves' Liver and Onions

Name: Calves' Liver and Onions
Total time: 55 min
Yield: 2
Ingredients: 1 large onion (thickly sliced); olive oil; sugar; salt; peppers; 12 ounces calf liver (thinly sliced); All purpose flour; salt; freshly ground Black pepper; 1 tablespoon butter; 1 tablespoon butter; 1 tablespoon All purpose flour; 1 cup Beef stock; 1 teaspoon Worcestershire sauce; 1 teaspoon balsamic vinegar (or red wine vinegar); salt; peppers; flat-leaf parsley

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

480

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	480 kcal	(23 %)
Protein	51.83 g	(53 %)
Fat	20.58 g	(18 %)
Carbohydrates	20.23 g	(13 %)
Sugar added	0 g	(0 %)
Roughage	1.27 g	(4 %)

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more nutritional values

Vitamin A	16,183.8 mg	(2,022,975 %)
Vitamin D	2.04 μg	(10 %)
Vitamin E	1.22 mg	(10 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	5.87 mg	(534 %)
Niacin	40.87 mg	(341 %)
Vitamin B₆	1.82 mg	(130 %)
Folate	452.4 μg	(151 %)
Pantothenic acid	12.22 mg	(204 %)
Biotin	2.66 μg	(6 %)
Vitamin B₁₂	120.08 μg	(4,003 %)
Vitamin C	9.15 mg	(10 %)
Potassium	741.48 mg	(19 %)
Calcium	35.2 mg	(4 %)
Magnesium	45.05 mg	(15 %)
Iron	11.64 mg	(78 %)
Iodine	1.5 μg	(1 %)
Zinc	9.19 mg	(115 %)
Saturated fatty acids	12.22 g
Cholesterol	704.11 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the caramelised onions: 1
large onion (thickly sliced); olive oil; sugar; salt; peppers

For the liver: 12 ounces
calf liver (thinly sliced); All purpose flour; salt; freshly ground Black pepper; 1 tablespoon
butter

For the gravy: 1 tablespoon
butter; 1 tablespoon
All purpose flour; 1 cup
Beef stock; 1 teaspoon
Worcestershire sauce; 1 teaspoon
balsamic vinegar (or red wine vinegar); salt; peppers

To garnish: flat-leaf parsley

How healthy are the main ingredients?

onion olive oil sugar salt parsley

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Preparation steps

For the caramelised onions: heat the oven to 220°C (200° fan) 425°F gas 7. Grease a baking tray.

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.

For the liver: toss the liver in a little flour, salt and pepper until lightly coated.

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.

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.

Serve the liver, onions and gravy with roast potatoes and garnish with parsley.