Pan-Fried Calves Liver With Balsamic Onions
The secret to delicious pan-fried calves’ liver is not to over-cook it – simply allow it to colour on both sides then remove it from the pan and serve it with sweet balsamic onions!
- 45 ml margarine
- 1 onion, sliced
- 15 ml brown sugar
- 20 ml balsamic vinegar
- 125 g x 4 slices calves livers
- Robertsons thyme
- 2 cloves garlic, sliced
- 1 Knorr beef stock pot
whatsfordinner Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.