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Pan-Fried Calves Liver With Balsamic Onions

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.5g

Energy (kJ)

469kJ

Energy (kcal)

112kcal

Carbohydrate incl. fibre (g)

7.5g

Carbohydrate excl. fibre (g)

7.0g

Sugar (g)

5.5g

Fibre (g)

0.5g

Fat (g)

9.1g

Saturated fat (g)

1.7g

Unsaturated fat (g)

7.1g

Monounsaturated fat (g)

4.4g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

1.7g

Cholesterol (mg)

0mg

Sodium (mg)

18mg

Salt (g)

0.04g

Vitamin A (IU)

411IU

Vitamin C (mg)

2.5mg

Calcium (mg)

14mg

Iron (mg)

0.19mg

Potassium (mg)

68mg

Total

2.2g

1877kJ

449kcal

29.9g

28.0g

21.9g

1.9g

36.5g

6.9g

28.5g

17.5g

11.0g

6.7g

0mg

70mg

0.17g

1644IU

10.1mg

56mg

0.77mg

272mg

  • 45 ml margarine
  • 1 onion, sliced
  • 15 ml brown sugar
  • 20 ml balsamic vinegar
  • 4 125 g slices calves liver
  • Robertsons thyme
  • 2 cloves garlic, sliced 2 cloves garlic, sliced
  • 1 Knorr beef stock pot
  • 1 Melt 30 ml margarine in a non-stick heavy based frying pan
  • 2 Add the onions to the frying pan and cook until soft then add the sugar and balsamic vinegar and cook for a further 5 – 10 minutes to caramelise then set aside
  • 3 Melt the remaining margarine in the pan, when it starts to brown add the liver to the pan, sprinkle generously with thyme, top with sliced garlic and add the KNORR Beef Stock Pot to the pan and allow it to melt
  • 4 Allow to colour quickly on one side then turn the liver over and cook on the other side and remove from the pan
  • 5 Serve the liver topped with the caramelised onions and serve with creamy mashed potatoes