Calf’s liver with yoghurt

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4 servings Prep: 15 mins, Cooking: 10 mins
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Lamb

By Food24 November 03 2009
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Ingredients (8)

500.00 g liver — calf, sliced
5.00 pinch salt
5.00 pinch freshly ground black pepper
25.00 ml flour — cake
50.00 ml butter
1.00 onion — chopped
250.00 ml yoghurt
100.00 ml fresh parsley — chopped
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Method:

Season the liver slices with salt and
pepper and coat with the flour.

Heat the
butter in a pan and fry the liver until just
done and brown.

Remove from the pan
and keep warm. Brown the onion in the
same pan.

Stir in the yoghurt and parsley,
season with salt and pepper and remove
from the heat.

Serve the liver with the
sauce.



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