Drizzle oil into a hot pan and add the thinly sliced onion – cook for a couple of minutes until browned.
Add the beer and then the stock to the onions and bring to the boil, and lower to gently reduce – finish with a knob of butter and sherry vinegar.
Heat another non-stick pan until hot through and add the oil. Season the calf’s liver, dust with flour and salt and pepper. Add the liver slices, cook on one side for 2 minutes then flip over and cook for another 2 minutes. Then add a knob of butter and baste.
Whisk together the flour and beer coat the onion rings and deep fry for 2 minutes drawn.
To serve, spoon mash onto plates, and top with liver – spooning over the gravy. Sit the onion rings on top.
Drizzle oil into a hot pan and add the thinly sliced onion – cook for a couple of minutes until browned.
Add the beer and then the stock to the onions and bring to the boil, and lower to gently reduce – finish with a knob of butter and sherry vinegar.
Heat another non-stick pan until hot through and add the oil. Season the calf’s liver, dust with flour and salt and pepper. Add the liver slices, cook on one side for 2 minutes then flip over and cook for another 2 minutes. Then add a knob of butter and baste.
Whisk together the flour and beer coat the onion rings and deep fry for 2 minutes drawn.
To serve, spoon mash onto plates, and top with liver – spooning over the gravy. Sit the onion rings on top.
