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Calf's Liver with Sauté Hispi Cabbage, Mashed Potato, Crispy Onion Rings and Gravy

Thin slices of fried liver served with crunchy cabbage, creamy mash, and a rich red wine and beef gravy.

Comfort FoodBeefMain CourseTraditionalLiver
Estimated Nutrition
Calories
1213.1
kcal / serving
4852.4 kcal total
Carbs
82.9g
per serving
331.6 g total
Fat
71.1g
per serving
284.2 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Yeast
fresh
CondimentsSauces
1
tsp
Dijon Mustard
Dairy
50
g
Butter
unsalted, for gravy
150
g
Butter
for mash
150
ml
Whole Milk
50
g
Butter
unsalted, for cabbage
50
g
Butter
unsalted, for frying liver
GrainsCereals
1
tsp
Plain Flour
for gravy thickening
300
g
Plain Flour
for batter
50
g
Plain Flour
for coating liver
Liquids
200
ml
Red Wine
500
ml
Beef Stock
400
ml
Beer
Meat
8
piece
Calf's Liver
thin slices
NutsSeeds
2
tsp
Thyme
fresh leaves
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
tbsp
Parsley
finely chopped, fresh
Vegetables
2
piece
Shallots
sliced
2
kg
Potatoes
peeled and quartered
2
piece
Onions
finely sliced into rings
1
piece
Hispi Cabbage
thinly sliced

Method

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