Clean the calf`s liver, i.e. cut off all tendons and white pieces of skin, then pat dry. Then cut into approx. 1 cm cubes and dust the cubes with a little flour.
Peel the onions and cut into thin slices.
Cook the beetroot in salted water or in the oven for about 3/4 hour, quench briefly and peel, cut into sticks about 1 cm thick. Wear gloves, beetroot stains your hands. If you want to save yourself the work, buy already cooked beetroot, but pickled beetroot is not suitable, then the dish will be too sour.
Now fry the onions in about 3 tablespoons of olive oil, lightly brown and remove from the pan, set aside.
The pan now does not have to be washed out separately. In the same pan, fry the beetroot briefly in 2 tablespoons of olive oil, deglaze with half of the port wine and season well with salt and pepper. Let simmer for 5 minutes, by then the port wine will be overcooked. Take the beetroot out of the pan, wipe the pan briefly and fry the liver with 3 tablespoons of olive oil for about 2 minutes, stirring well so that nothing burns. When the liver has lost its red color, add the remaining port wine, bring to the boil once and then add the beetroot and onions. Once the port has boiled down, fill up with the vegetable stock and bring to the boil briefly. Salt and pepper to taste.
Mashed potatoes or rice go well with this.
I`ve already tried the recipe with poultry liver, it tastes just as good. Beef liver is not suitable, its taste is too strict for my taste.
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