Calves’ liver with Onion and Creamy Mash

Name: Calves’ liver with Onion and Creamy Mash
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp. rapeseed oil; 2 red onions, each cut into eight wedges; ½ tbsp demerara sugar; 4 tbsp. cider vinegar; 4 x 100 g (3½oz) calves' liver slices; 800 g (1¾lb) floury potatoes, such as Maris Piper; 40 g (1½oz) butter; 125 mL (4fl oz) whole milk; 1 tbsp. grainy mustard; 1 tbsp. fresh thyme

A classic match, made in British culinary heaven: iron-rich pan-fried calves’ liver, served with mash and a generous portion of melt-in-the mouth onions

By The Good Housekeeping Cookery TeamPublished: 05 October 2008

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Food, Dishware, Ingredient, Meal, Tableware, Serveware, Kitchen utensil, Cutlery, Breakfast, Plate,

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Yields:

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Ingredients

2 Tbsp. rapeseed oil
2 red onions, each cut into eight wedges
½ tbsp demerara sugar
4 Tbsp. cider vinegar
4 x 100 g (3½oz) calves' liver slices
800 g (1¾lb) floury potatoes, such as Maris Piper
40 g (1½oz) butter
125 ml (4fl oz) whole milk
1 Tbsp. grainy mustard
1 Tbsp. fresh thyme

Directions

1. Step 1
  Heat the oil in a frying pan and fry the onions for 10min until soft. Sprinkle over the sugar and 2tbsp cider vinegar, then cook for 5min until caramelised. Transfer to a plate, keep warm and set the pan aside.
2. Step 2
  Meanwhile, cut out any large tubes or membranes from the liver. Dry with kitchen paper and set aside. Put the potatoes in a pan of cold salted water. Cover, bring to boil and simmer for 15-20 minutes until tender. Mash the potatoes with 25g (1oz) butter and the milk. Season to taste and keep warm.
3. Step 3
  Heat the remaining butter in the frying pan. Season the liver and fry for 4min, turning once. Take out of the pan, cover with foil and set aside to rest while you finish the recipe.
4. Step 4
  Put the remaining vinegar, mustard, thyme and 4tbsp water into the pan and heat for 1min to make a sauce. Season. Divide the liver, onions and mashed potatoes among four plates and drizzle over the sauce.

Per Serving:

Calories: 446
Total carbs: 43 g
Sugars: 11 g
Total fat: 21 g
Saturated fat: 7 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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