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Calf's Liver


Calf's Liver Coated in Golden Onions


1 1/2 lbs. Fresh calf's liver cut into 1/6 thick crosswise
1/2 lb. Onions, sliced very thin
4 stems Green onions, sliced thinly
3 tbsp. Italian parsley, sliced thinly
2 tbsp. Unsalted butter mix with 4 tbsp. virgin olive oil
1/4 cup Water
some Salt and Fresh ground pepper to taste


Wash and rinse well the liver, removing though veins, spotted blood and discard membrane and dry with paper towel. then cut into 1/6 thick slices crosswise.

Toss liver slices with salt and pepper and set aside.

In medium to low heat, use a heavy frying pan, cook the onions in 3 tbsp. oil then stir for one minute.

Covered and stir occasionally, cook at least ten minutes until the onions is softened and golden brown.

Set aside in a clean bowl and cover to remain warm.

Heat the remaining butter and oil in the same frying pan over medium to until foam subsides high heat.

Sauté the seasoned liver, shake and turning liver until they browned both sides for about two minutes. (this need to be pinky inside).

Put the cooked liver on top of the onions and cover.

Mix the water in the pan and deglaze, scraping all the brown bits and boiling the liquid until it is slightly reduced.

Pour the sauce over the cooked liver then toss with parsley and green onions.

Serve warm.

Serve 6 people.

Simple tips:

Cooking liver is not dead easy, you don't want to over cook them, because it will loose the flavor.

Best way to cook them is slice thinly, and cook slow if you don't like eating them in pink.



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Last modified: May 26, 2003