Calf Liver and Onions in Creamy Mushroom Sauce
Indulge in the rich, comforting flavors of Calf Liver and Onions in Creamy Mushroom Sauce, a classic dish elevated with a luxurious twist. Tender slices of calf liver are lightly seasoned and seared to perfection, then paired with sweet caramelized onions and earthy mushrooms, all bathed in a luscious garlic-infused cream sauce with a touch of white wine. This recipe strikes an irresistible balance between rustic and gourmet, making it an unforgettable main course. Perfect for serving over a bed of fluffy mashed potatoes, buttery rice, or alongside toasted crusty bread, this dish is both satisfying and elegant. Ready in under 45 minutes, it’s a hearty, flavor-packed meal ideal for dinner parties or a special weeknight treat.
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Recipe Information
Ingredients
- 500 grams calf liver, thinly sliced
- 50 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 2 garlic cloves, minced
- 200 grams white mushrooms, sliced
- 60 ml dry white wine
- 180 ml heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the sliced calf liver dry with paper towels. In a shallow dish, mix the flour, salt, pepper, and paprika. Lightly dredge the liver slices in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the liver slices in batches and cook for 2-3 minutes per side until lightly browned but still pink on the inside. Remove the liver from the skillet and set aside, covering with foil to keep warm.
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the sliced onions and cook over medium heat, stirring occasionally, until golden and caramelized, about 10 minutes. Remove the onions from the skillet and set aside.
Add the remaining tablespoon of butter to the skillet. Add the minced garlic and cook for 30 seconds until fragrant, then add the sliced mushrooms. Cook the mushrooms for 5-7 minutes until they release their juices and start to brown.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
Pour in the heavy cream and stir to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly, then return the onions to the skillet.
Add the cooked liver back to the skillet, gently spooning the creamy mushroom sauce over the top. Simmer for 2-3 minutes to reheat and meld the flavors together. Be careful not to overcook the liver.
Garnish with fresh parsley and serve hot. This dish pairs beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 43 mg | 3% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 782 mg | 17% | |
*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.
