Calves Liver and Onions
Savor the timeless comfort of Calves Liver and Onions, a dish that's as hearty as it is flavorful. This classic recipe pairs tender slices of calves liver, delicately pan-seared, with sweet, golden caramelized onions for a rich and savory combination. A light dredge in seasoned flour keeps the liver moist, while deglazing the pan with stock creates a silky, flavorful sauce that ties it all together. For an added touch, the liver can be soaked in milk beforehand to mellow its flavor, making it an approachable choice for all palates. Perfectly complemented by creamy mashed potatoes or crusty bread, this dish is a satisfying nod to rustic, home-cooked traditions. Ready in just 45 minutes, it’s an elegant yet easy option for a warming family dinner or nostalgic comfort food.
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Recipe Information
Ingredients
- 500 g calves liver
- 2 large yellow onions
- 50 g all-purpose flour
- 50 g unsalted butter
- 2 tbsp olive oil
- 200 ml beef or chicken stock
- 300 ml milk (for soaking liver, optional)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Optional step: Soak the calves liver in milk for about 30 minutes to reduce any bitterness. Drain and pat dry with paper towels.
Peel and slice the onions into thin rings.
In a large skillet, heat 1 tablespoon of olive oil and 25g of butter over medium heat. Add the sliced onions and cook until they turn soft and golden brown, about 15-20 minutes, stirring occasionally. Set aside.
Place the flour on a plate and season with half the salt and pepper. Lightly dredge the liver slices in the seasoned flour, shaking off any excess.
In the same skillet, add the remaining olive oil and butter. Heat over medium-high heat until the butter is melted and shimmering.
Add the floured liver slices to the skillet and cook for 2-3 minutes per side until browned and firm but still slightly pink in the center. Avoid overcooking as liver can become tough.
Remove the liver from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
Deglaze the skillet by adding the stock, scraping up any browned bits from the bottom of the pan. Let the sauce reduce for 2-3 minutes.
Return the caramelized onions to the skillet and stir into the sauce. Simmer for 1-2 minutes to combine the flavors.
Place the liver back into the skillet to warm through briefly, spooning the onion sauce over the top.
Serve immediately, garnished with chopped parsley, if desired. Pair with creamy mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1645 mg | 548% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 28.6 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 513 mg | 39% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 2694 mg | 57% | |
*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.
