Roasted calf's liver with jacket potatoes and sour cream (Make 1 out of 4)

Name: Roasted calf's liver with jacket potatoes and sour cream (Make 1 out of 4)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g small mainly waxy potatoes; 1 collar Radishes; some stem(s) Parsley and chives; 2 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 4 TABLESPOONS Oil; 2 medium-sized onions; 4 discs (175 g each) Calf's liver; 1 (200 g) Mug Sour Cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g small mainly waxy potatoes
1 collar Radishes
some stem(s) Parsley and chives
2 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
4 TABLESPOONS Oil
2 medium-sized onions
4 discs (175 g each) Calf's liver
1 (200 g) Mug Sour Cream

Directions

1
Wash potatoes thoroughly and cook in boiling water for 10-15 minutes. Clean, wash and quarter the radishes. Wash herbs and pat dry. Put some parsley aside for garnishing, chop the rest finely.
2
Cut the chives into small rolls. Whisk vinegar, salt, pepper and sugar. Stir in 2 tablespoons of oil in a thin stream. Mix with parsley and radishes and set aside. Peel onions and cut into fine rings.
3
Wash the liver, pat dry and cut each slice into 3 pieces. Drain potatoes, rinse with cold water and peel. Heat 2 tablespoons of oil in a pan. Fry the liver for 2-3 minutes on each side.
4
Remove, season with salt and pepper and keep warm. Fry onions in hot frying fat until golden brown. Take them out and fry the potatoes briefly in the frying fat. Season salad once again. Arrange liver with onions, potatoes and salad.
5
Add the sour cream and sprinkle with chives. Garnish with parsley set aside.