Calves Livers, Onion Gravy and Mash
Calves Livers with Onion Gravy and Mash! Rich, warming, and full of comfort. Creamy mash, golden onion rings, and a deep, buttery gravy make this a perfect winter classic!
Ingredients
For the onion gravy
- 400ml beef stock
- 50ml Madeira
- 1 tsp sherry vinegar
- 50g butter
- 1 shallot, peeled and diced
For the calves livers
- 4 calves livers, sliced 1cm thick
- 1 tbsp plain flour
For the onion rings
- ½ onion, cut into rings
- 150ml milk
- 100g plain flour
To serve
- 300g mashed potato
- 50g butter
- 50ml double cream
- Seasoning
- Deep-fried sage leaves
Method
For the onion gravy:
Drizzle oil into a hot pan, add half the butter and the thinly sliced shallots. Cook for a couple of minutes until browned.
Add the Madeira and then the stock to the onions and bring to the boil and cook until reduced by half. Finish with a knob of butter and sherry vinegar.
For the calves livers:
Heat another non-stick pan until hot through and add the butter while this is melting season the calf’s liver with salt and pepper and dust with flour. When the butter begins foaming add the liver slices, cook on one side for 1 to minute then flip over and cook for another minute.
For the onion rings:
Coat the onion rings in milk and flour. Deep fry until crisp at 180c.
To serve:
Pipe mash onto plates and top with liver, spooning over the gravy. Garnish with sage and onion rings.
Ingredients
For the onion gravy
- 400ml beef stock
- 50ml Madeira
- 1 tsp sherry vinegar
- 50g butter
- 1 shallot, peeled and diced
For the calves livers
- 4 calves livers, sliced 1cm thick
- 1 tbsp plain flour
For the onion rings
- ½ onion, cut into rings
- 150ml milk
- 100g plain flour
To serve
- 300g mashed potato
- 50g butter
- 50ml double cream
- Seasoning
- Deep-fried sage leaves
Method
For the onion gravy:
Drizzle oil into a hot pan, add half the butter and the thinly sliced shallots. Cook for a couple of minutes until browned.
Add the Madeira and then the stock to the onions and bring to the boil and cook until reduced by half. Finish with a knob of butter and sherry vinegar.
For the calves livers:
Heat another non-stick pan until hot through and add the butter while this is melting season the calf’s liver with salt and pepper and dust with flour. When the butter begins foaming add the liver slices, cook on one side for 1 to minute then flip over and cook for another minute.
For the onion rings:
Coat the onion rings in milk and flour. Deep fry until crisp at 180c.
To serve:
Pipe mash onto plates and top with liver, spooning over the gravy. Garnish with sage and onion rings.
