Reviews (1) Add Rating & Review 73 Ratings 5 star values: 8 4 star values: 7 3 star values: 30 2 star values: 21 1 star values: 7 Martha Stewart Member Rating: 4 stars 06/28/2019 Simple and perfect!
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Gallery Sauteed Calf’s Liver Credit: David M. Russell Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 pound calf’s liver, cut into 1/2 inch thick pieces 1 1/2 cups whole milk 4 tablespoons unsalted butter 2 medium onions, thinly sliced 1/2 cup all-purpose flour Coarse salt and freshly ground pepper 2 tablespoons sunflower or other neutral-tasting oil, plus more as needed 4 fresh sage sprigs, thinly sliced
Gallery Sauteed Calf’s Liver Credit: David M. Russell
Recipe Summary Servings: 4
Gallery
Sauteed Calf's Liver Credit: David M. Russell
Sauteed Calf’s Liver
Credit: David M. Russell
Sauteed Calf’s Liver
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 pound calf’s liver, cut into 1/2 inch thick pieces 1 1/2 cups whole milk 4 tablespoons unsalted butter 2 medium onions, thinly sliced 1/2 cup all-purpose flour Coarse salt and freshly ground pepper 2 tablespoons sunflower or other neutral-tasting oil, plus more as needed 4 fresh sage sprigs, thinly sliced
Directions
Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
Drain liver and discard milk. Pat liver dry with paper towels.
Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
Divide liver among plates and top with onions.
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 8 4 star values: 7 3 star values: 30 2 star values: 21 1 star values: 7
Martha Stewart Member Rating: 4 stars 06/28/2019 Simple and perfect!
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 8 4 star values: 7 3 star values: 30 2 star values: 21 1 star values: 7
Add Rating & Review
73 Ratings 5 star values: 8 4 star values: 7 3 star values: 30 2 star values: 21 1 star values: 7
73 Ratings 5 star values: 8 4 star values: 7 3 star values: 30 2 star values: 21 1 star values: 7
73 Ratings 5 star values: 8 4 star values: 7 3 star values: 30 2 star values: 21 1 star values: 7
5 star values: 8 4 star values: 7 3 star values: 30 2 star values: 21 1 star values: 7
Martha Stewart Member Rating: 4 stars 06/28/2019 Simple and perfect!Martha Stewart Member
Rating: 4 stars 06/28/2019
Simple and perfect!
Rating: 4 stars
All Reviews for Sauteed Calf’s Liver
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Calf’s Liver
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
