Calves' Liver with Onions & Crème Fraîche
SpringBeefServes 4
Ingredients
- 4 slices calves' liver
- 500g Spanish onions, very finely sliced
- 50g butter
- 1 teaspoon salt
- 15 grindings black pepper
- 1 tablespoon flour
- 4 generous tablespoons crème fraîche
- 1 large sprig fresh thyme
Method
Mix the flour, pepper and salt in a large freezer bag, add the liver slices and shake gently to coat evenly.
Melt the butter in a frying pan and add the liver and the thyme. Cook the liver for 30 seconds on each side then remove to a warm serving dish.
Add the onions and cook down over a medium-to-low heat, stirring to prevent them sticking, until a dark golden colour.
Remove the thyme, stir in the crème fraîche, return the liver to the pan, heat through and serve.
From the April 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)