Pan-Fried Calves Liver With Balsamic Onions

Pan-Fried Calves Liver With Balsamic Onions

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The secret to delicious pan-fried calves’ liver is not to over-cook it – simply allow it to colour on both sides then remove it from the pan and serve it with sweet balsamic onions!

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time25 minutes


  • 45 ml margarine
  • 1 onion, sliced
  • 15 ml brown sugar
  • 20 ml balsamic vinegar
  • 4 x 125 g slices calves' liver
  • Robertsons Thyme
  • 2 cloves garlic, sliced
  • 1 KNORR Beef Stock Pot


  • Melt 30 ml margarine in a non-stick heavy based frying pan
  • 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
  • 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
  • Allow to colour quickly on one side then turn the liver over and cook on the other side and remove from the pan
  • Serve the liver topped with the caramelised onions and serve with creamy mashed potatoes