Juicy calves' liver and sticky caramelised onions make a dynamic duo in this classic recipe.
Peel and thickly slice the onions into rounds 1 cm thick and arrange on a well-greased baking sheet. Brush the onion slices with olive oil and a little sugar to caramelise. Cook in preheated oven for about 30 minutes at 220 degrees Celsius, turning and seasoning half-way through.
Meanwhile, heat a non-stick frying pan until very hot, adding the butter. Toss the liver in seasoned flour, add to the pan and cook over a high heat for 1-2 minutes on each side until browned all over and just done in the middle. Lift out the liver and keep warm.
To make the gravy, melt the butter in a small pan, blend in the flour then add the stock and bring to the boil. Add the soy sauce, balsamic vinegar, gravy browning and seasoning.
Serve the liver with the caramelised onion rings, balsamic gravy and creamy mustard mash.
Trending This Week