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Kalfslever met spek en uien (calf’s liver with bacon and onions)

Been braving the inclement autumn weather and now fancy a hearty meal? Then try this typical Dutch recipe for calf’s liver that’s sure to warm you up in no time!

Ingredients

4 slices of calf’s liver
8 slices of bacon
2 medium-sized onions
2 tablespoons of flour
100 grams of butter
Salt and pepper

Dutch recipe for liver and bacon

Preparation

Season the slices of calf’s liver with salt and pepper and then lightly coat with flour. Next heat the butter in a frying pan and fry the meat until golden brown. Meanwhile, slice the onion into rings. Once ready, remove the calf’s liver from the pan and then place somewhere to keep warm. Now fry the onion and the bacon in the remaining fat. Lastly arrange 2 slices of bacon on each plate, top with a slice of calf’s liver and garnish with fried onions. Serve with mashed potato or freshly baked bread and a salad, along with your choice of mustard, curry spiced ketchup, or piccalilli.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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