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 ozs Calf's liver (thinly sliced); all-purpose flour; salt; freshly ground Black pepper; 1 Tbsp butter; 1 Tbsp butter; 1 Tbsp all-purpose flour; 1 cup Beef stock; 1 tsp Worcestershire sauce; 1 tsp balsamic vinegar (or red wine vinegar); salt; peppers; flat-leaf parsley

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

7,0 / 10

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Ingredients

for

servings

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

For the liver: 12 ozs Calf's liver (thinly sliced); all-purpose flour; salt; freshly ground Black pepper; 1 Tbsp butter

For the gravy: 1 Tbsp butter; 1 Tbsp all-purpose flour; 1 cup Beef stock; 1 tsp Worcestershire sauce; 1 tsp 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

print shopping list

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.