Calf Liver Apples and Onions
Savor the perfect harmony of sweet and savory with this classic recipe for Calf Liver with Apples and Onions. Tender, pan-seared calf liver is seasoned to perfection, then nestled in a rich mixture of caramelized onions, lightly sweetened apples, and a thyme-infused pan sauce. This comforting dish combines traditional flavors with a hint of elegance, making it an ideal choice for both weeknight dinners and special occasions. With just 40 minutes from prep to plate, this recipe balances simplicity and flavor, offering a hearty yet refined meal that pairs beautifully with creamy mashed potatoes or crusty artisan bread. A wholesome blend of high-quality proteins and seasonal ingredients, this dish is a must-try for liver enthusiasts and culinary adventurers alike.
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Recipe Information
Ingredients
- 1 pound Calf liver
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 large Onions, thinly sliced
- 2 medium Apples, peeled, cored, and sliced
- 1 tablespoon Brown sugar
- 0.5 cup Chicken or beef stock
- 1 teaspoon Fresh thyme leaves
Instructions
Pat the calf liver dry with paper towels and season generously with salt and black pepper on both sides.
Dredge each piece of liver in the all-purpose flour, shaking off the excess, and set aside on a plate.
Heat 2 tablespoons of unsalted butter and the olive oil in a large skillet over medium-high heat until sizzling.
Add the liver in a single layer (work in batches if necessary) and cook for about 2-3 minutes per side, or until golden brown. Remove the liver from the skillet and set aside on a plate, tented with foil to keep warm.
Reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter to the skillet.
Add the sliced onions and sauté for about 5-6 minutes, stirring occasionally, until they soften and begin to caramelize.
Add the sliced apples and sprinkle the brown sugar over the onions and apples. Continue to sauté for 5 minutes, or until the apples are tender and slightly golden.
Pour the chicken or beef stock into the skillet, scraping up any browned bits from the bottom of the pan, and let it simmer for 2-3 minutes to create a light sauce.
Stir in the fresh thyme leaves and return the liver to the skillet, nestling it into the onion and apple mixture. Cook for an additional 2-3 minutes to warm the liver through and to combine the flavors.
Serve immediately, spooning the onions, apples, and sauce over the liver. Enjoy alongside mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 4070 mg | 177% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 69.9 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 187 mg | 14% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2247 mg | 48% | |
*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.
