The trick here is to slice the liver as thinly as possible.
Buy a chunk rather than ready-sliced portions and use a very sharp knife.
2 Tbsp (30ml) olive oil Serves 4
2 Tbsp (30ml) salted butter
1 onion, finely sliced
600g calves’ liver, thinly
Flour, for dusting
¼ cup (60ml) medium sherry or balsamic vinegar
Heat oil and butter in a large non-stick pan.
Fry onion until softened, remove from pan and set aside.
Lightly dust liver with flour and sear in pan for about a minute on each side.
Remove from pan, set aside and fry in batches until all liver is cooked.
Deglaze pan with sherry or balsamic vinegar for about a minute.
Return liver and onion to pan, toss to combine and heat through.
Serve with creamy mashed potato.