Brandied Calf Liver and Onions
Elevate your dinner table with the luxurious flavors of Brandied Calf Liver and Onions, a classic dish with a gourmet twist. Tender slices of calf liver are lightly dredged in a seasoned flour mixture, seared to perfection, and paired with golden caramelized onions. The star of the dish is the rich, velvety brandy-infused sauce, deglazed with beef or chicken stock and layered with deep, savory flavors. Finished with a sprinkle of fresh parsley, this recipe is an elegant yet approachable way to enjoy a protein-rich meal. Perfect for those who appreciate classic comfort food with a sophisticated edge, this dish comes together in just 40 minutes and pairs beautifully with creamy mashed potatoes or a bright, crisp side salad.
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Recipe Information
Ingredients
- 500 grams calf liver
- 2 large yellow onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 cup brandy
- 0.5 cup beef or chicken stock
- 2 tablespoons fresh parsley
Instructions
1. Slice the calf liver into 1/4-inch thick pieces. Pat dry with paper towels and set aside.
2. Peel and thinly slice the onions into rings.
3. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the onions and cook, stirring occasionally, for 10–12 minutes until softened and golden brown. Remove the onions from the skillet and set aside.
4. Combine the flour, salt, black pepper, and paprika in a shallow dish. Lightly dredge the liver slices in this mixture, shaking off any excess flour.
5. Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Increase the heat to medium-high.
6. Sear the liver slices for about 2 minutes on each side until browned and cooked through but still slightly pink in the center. Remove the liver from the skillet and keep warm.
7. Add the brandy to the hot skillet and carefully ignite it with a long lighter (optional, exercise caution). Let the alcohol burn off for about 1–2 minutes, then pour in the beef or chicken stock.
8. Stir to deglaze the skillet, scraping up any browned bits from the bottom. Simmer the sauce for 2–3 minutes until slightly thickened.
9. Return the caramelized onions to the skillet and stir to coat them in the sauce.
10. Plate the liver slices, spoon the onion and brandy sauce over them, and garnish with fresh chopped parsley. Serve immediately.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1256 mg | 418% | |
| Sodium | 4193 mg | 182% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 22.2 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 159 mg | 12% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2044 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
