Calf’s liver with onion gravy
450 kg calf’s liver, cut into 4 slices
1/2 cup flour
1/2 teaspoon low sodium salt
1/4 teaspoon pepper
1/2 tablespoon olive or rapeseed oil
3 cups sliced onions
1 tablespoon cornflour
1 cup low sodium beef stock
Mix the flour, salt and pepper in a medium bowl.
Dredge the liver slices in the flour mixture.
Heat the oil in a nonstick frying pan and brown the liver on both sides, around two to three minutes per side.
Remove liver and place on a serving plate covered with aluminium foil to keep warm.
Brown the onions in the pan, adding a little more oil if necessary.
Mix the cornflour and stock together in a jug and add to the onions, stirring constantly until the mixture begins to boil.