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!
Feeds
4Person
Preparation time
30Min.
easy
Ingredients
- 45 ml margarine
- 1 onion, sliced
- 15 ml brown sugar
- 20 ml balsamic vinegar
- 125 g x 4 slices calves livers
- Robertsons thyme
- 2 cloves garlic, sliced
- 1 Knorr beef stock pot
Preparation method
Nutrition
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