Calves' Liver and Onions
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
2
- For the caramelised onions
- 1
- For the liver
- 12 ounces
Calf's 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
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.
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