Calf’s liver and onion

Name: Calf’s liver and onion (Higado con cebollas)
Cuisine: Argentine
Ingredients: mashed potatoes and a green vegetable, to serve; salt and ground black pepper; mashed potatoes and a green vegetable, to serve; 475 ml/16 fl oz/2 cups beef stock; salt and ground black pepper; 2 garlic cloves, finely chopped; few sprigs of thyme; 25 g/1 oz/2 tbsp butter; 3 red onions, thinly sliced; flour, for dusting; 45 ml/3 tbsp olive oil; 4 slices calf’s liver, each weighing about 150 g/5 oz

Higado con cebollas

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

In Argentina calf’s liver is cheap and widely available. Be careful not to overcook the liver or it will toughen; it should be still be pink in the middle.

Ingredients

4 slices calf’s liver, each weighing about 150 g/5 oz
flour, for du

Americas
Argentina
Main course

Method

Rinse the liver in cold water and pat it dry on kitchen paper. Season the flour, put it on a plate and coat the liver in it.
Heat the oil and butter in a frying pan, add the liver and cook for about 1 minute, then turn over and cook the other