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Calf’s liver in balsamic vinegar with parsley potatoes

Calf’s liver in balsamic vinegar with parsley potatoes

Calf's liver in balsamic vinegar with parsley potatoes
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Rezept drucken
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Calf's liver in balsamic vinegar with parsley potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
  • 6-8 potatoes small
  • 40 g Butter
  • 4 pieces of spring onions
  • a little parsley
  • 1 tbsp flour
  • 300 g calf's liver
  • 2 tbsp sunflower oil
  • 60 ml balsamic vinegar
  • 100 ml red wine
  • 1/2 chicken stock cube
  • a little thyme
  • salt
  • pepper
  • netmug
Servings: servings
Units:
Recipe Notes

Peel the potatoes and cook them in salted water firm to the bite. Then brown the potatoes with butter in a pan, season to taste with salt, pepper and netmug and cook everything at medium heat.

Clean the spring onions and cut them diamond-shaped. Cut finely the parsley and add it to the pan and mix together with the potatoes. Prepare the flour in a bowl.

For the liver you should use a calf's liver - cut the liver into slices and put them into flour.

Heat a big pan and sear the liver in some oil. After turning the liver, add some butter and the spring onions.

Let the calf's liver and the onions cook with a lid for a few minutes, then deglaze with the balsamic vinegar and the red wine. Add the chicken stock cube and complete the dish with butter.

Season the liver with salt and pepper before serving.

Season again the potatoes and serve them. Add the liver and decorate with thyme if you like. Serve quickly.

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