Sliced Calf's Liver with Golden Onions
Sliced Calf's Liver with Golden Onions is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Rinse liver to remove any traces of blood and discard membrane and any tough veins.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRinse liver to remove any traces of blood and discard membrane and any tough veins.
Cut crosswise into 1/8-inch-thick slices.
Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute.
Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes.
Transfer to a bowl and keep warm, covered.
Pat half of liver slices dry and toss with salt and pepper to taste.
Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes.
Put cooked liver on top of onions and cover.
Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced.
Pour sauce over cooked liver and wipe skillet clean.
Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.