Calves Liver with Balsamic Sauce

Calves Liver with Balsamic Sauce

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Serves 4

Preparation time – 5 minutes
Cooking time – 20 minutes

Served with creamy mashed potatoes, this simple dish with its richly flavoured sauce is transformed into a memorable meal.


Nutritional value per serving:
Protein 25 g; Fat 15 g of which saturates 5 g; Carbohydrate 8 g of which sugars 6 g; Energy 271 kcal.


1 large Spanish onion, halved and thinly sliced 2 tbsps olive oil 1 tbsp fresh chopped sage leaves 4 slices calves liver, about 125 g/4 ½ oz each Freshly ground black pepper For the sauce: 3 tbsps balsamic vinegar 1 tbsp Dijon mustard 100 ml / 3 ½ fl oz single cream


  1. Preheat the oven to low.
  2. Heat half of the olive oil in a large frying pan over a high heat and fry the onion, stirring, for 1 minute. Lower the heat, cover and cook for 6 minutes, or until the onion is just tender and is beginning to brown.
  3. Transfer to a plate and keep warm.
  4. Season the liver with black pepper. Add the remaining oil to the frying pan and, when it is very hot, fry the liver for a minute or two on each side, until it changes colour. Remove and keep warm.
  5. To make the sauce, bring the vinegar and 3 tbsps water to the boil in the frying pan, stirring and scraping up the browned residue. Reduce the heat and stir in the mustard and cream.
  6. Return the liver and onions to the pan; reheat them very gently in the sauce for 1 – 2 minutes. Sprinkle with sage and serve.

SKU: Recipe

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