Calves' Liver with Caramelized Onions

cook 20 mins
  • 3 tablespoons olive oil
  • 1 large onion, finely sliced
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon caster sugar
  • 650 g (1 lb 7 oz) potatoes, peeled and chopped
  • 500 g (1 lb) sweet potatoes, peeled and chopped
  • 2 tablespoons plain flour
  • 1/2 tablespoon freshly ground black pepper
  • 500 g (1 lb) calves' liver, cut into strips
  • 20 g (3/4 oz) butter
  • 20 g (3/4 oz) rocket leaves
  • salt and pepper
  • Heat 1 tablespoon of the oil in a frying pan, add the onion and sauté over a medium heat for about 5 minutes. Add the vinegar and sugar and cook for a further 15 minutes, stirring occasionally, until caramelized.
  • Meanwhile, cook the potatoes and sweet potatoes in a saucepan of boiling water for 12–15 minutes until tender.
  • Mix together the flour and pepper on a plate. Toss the liver in the flour to coat. Heat the remaining oil in a separate frying pan, add the liver and cook over a high heat for 2–3 minutes on each side until golden, taking care not to overcook it.
  • Drain the potatoes, then return to the pan and mash with the butter and salt and pepper. Stir in the rocket, then serve with the liver and onions.
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