Sauteed Calves Liver
Indulge in the rich, savory flavors of Sautéed Calves Liver, a classic dish that combines tender, golden-brown liver with sweet, caramelized onions and a hint of garlic. Perfectly browned in a buttery olive oil blend, the liver remains juicy and delicate, while a touch of lemon and fresh parsley adds a zesty, herby finish. This quick and easy recipe, ready in just 30 minutes, highlights tried-and-true cooking techniques like dredging the liver in seasoned flour for a crispy exterior. Serve it as a comforting main course alongside creamy mashed potatoes or crusty bread to soak up every delicious bite. Whether you're a fan of liver or a newcomer, this dish is sure to impress with its balance of flavor and texture.
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Recipe Information
Ingredients
- 500 grams calves liver
- 2 medium onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 0.5 lemon (for garnish)
Instructions
Start by preparing the liver. Carefully remove any membranes from the calves liver and slice it into thin, even pieces, about 1 cm thick.
Peel and slice the onions into thin rings.
Lightly season the flour with salt and pepper. Dredge the liver slices in the flour until they are lightly coated, and shake off any excess. Set aside.
In a large skillet, heat the butter and olive oil over medium heat. Once the butter has melted and begins to foam, add the sliced onions.
Sauté the onions for 5-7 minutes, stirring occasionally, until they become golden brown and caramelized. Remove the onions from the pan and set aside.
In the same skillet, add a bit more butter or oil if needed. Increase the heat to medium-high and add the liver slices in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
Cook the liver for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes on the other side. The liver should be golden brown on the outside and slightly pink in the center for maximum tenderness.
In the last minute of cooking, add the minced garlic to the skillet and sauté until fragrant. Return the caramelized onions to the pan and toss them together with the liver.
Adjust seasoning with more salt and pepper to taste. Sprinkle with freshly chopped parsley for a burst of freshness.
Serve immediately with a wedge of lemon on the side for garnish. Enjoy!
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1567 mg | 522% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 13.2 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 96 mg | 7% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 2070 mg | 44% | |
*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.
