Foie de Veau Lyonnais (Calf's Liver with Onions and Red Wine Vinegar)
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Ingredients
- 500 g calf's liver, thinly sliced
- 3 onions, thinly sliced
- 2 tbsp red wine vinegar
- 100 ml beef stock
- 10 g fresh flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 267 kcal
- Protein
- 26.6 g
- Carbohydrate
- 12.8 g
- of which sugars
- 6.4 g
- Fat
- 12 g
- of which saturates
- 2.7 g
- Fibre
- 1.8 g
- Salt
- 0.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large frying pan and cook the onions for 12-15 minutes, stirring often, until soft and golden.
- 2
Push the onions to one side of the pan, add the remaining olive oil and turn the heat up to high.
- 3
Season the liver slices and fry for 1-2 minutes on each side until browned outside but still a little pink in the centre, then set aside with the onions.
- 4
Pour the red wine vinegar and beef stock into the hot pan and let it bubble for 1 minute, scraping up any browned bits.
- 5
Return the liver and onions to the pan to warm through briefly in the sauce.
- 6
Scatter with parsley and serve immediately.
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