Follow these steps for perfect results
red onions
thinly sliced
brown sugar
balsamic vinegar
potatoes
thinly sliced
olive oil
calves liver
thinly sliced
Thinly slice red onions.
Cook onions on a heated, oiled grill pan until lightly browned.
Sprinkle onions with brown sugar and balsamic vinegar.
Turn constantly until onions are caramelized.
Transfer caramelized onions to a medium bowl and cover to keep warm.
Thinly slice potatoes (unpeeled).
Boil, steam, or microwave potatoes until tender, then drain.
Toss potatoes with olive oil in a large bowl.
Cook potatoes on a heated, oiled grill pan until lightly browned.
Keep potatoes warm.
Thinly slice calves liver.
Cook calves liver on a heated, oiled grill pan until browned on both sides and just cooked through.
Serve liver with caramelized onions and potatoes.
Expert advice for the best results
Use a mandoline to ensure uniform potato slices.
Deglaze the grill pan with a splash of red wine after cooking the liver for extra flavor.
Everything you need to know before you start
15 minutes
Caramelized onions can be made a day in advance.
Arrange potatoes on the plate, top with liver and then caramelized onions. Garnish with fresh parsley.
Serve with a side of crusty bread.
A green salad complements the richness of the dish.
Merlot or Cabernet Sauvignon
Pairs well with the savory flavors
Discover the story behind this recipe
Traditional comfort food
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