Fried liver is served with lightly braised onions.

Calf’s liver with onion gravy

Serves 4


450 kg calf’s liver, cut into 4 slices  
1/2 cup flour  
1/2 teaspoon low sodium salt  
1/4 teaspoon pepper 
1/2 tablespoon olive or rapeseed oil    
3 cups sliced onions  
1 tablespoon cornflour  
1 cup low sodium beef stock


Mix the flour, salt and pepper in a medium bowl.

Dredge the liver slices in the flour mixture. 

Heat the oil in a nonstick frying pan and brown the liver on both sides, around two to three minutes per side. 

Remove liver and place on a serving plate covered with aluminium foil to keep warm.
Brown the onions in the pan, adding a little more oil if necessary. 

Mix the cornflour and stock together in a jug and add to the onions, stirring constantly until the mixture begins to boil. 

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