Venetian calves liver and onions
Delicious Venetian calves liver and onions recipe from Women's Weekly Food. Perfect quick & easy dinner for 4 in 50 minutes.
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Cooking tools:
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups (500ml) water
- 2 cups (500ml) milk
- 1 cup (170g) polenta
- 1/2 cup (40g) finely grated parmesan cheese
- 1/2 cup (125ml) pouring cream
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 45 grams (1½ ounces) butter
- 2 tablespoons olive oil
- 3 medium brown onions (450g), sliced thinly
- 2 teaspoons cornflour (cornstarch)
- 3/4 cup (180ml) beef stock
- 2 teaspoons dijon mustard
- 500 grams (1 pound) calves liver, sliced thinly
- 1/2 teaspoon balsamic vinegar
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