Sauteed Calf's Liver With Onions and Capers
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1½cups thinly sliced onions
- Salt and freshly ground pepper to taste
- ¼cup flour for dredging
- 1½pounds calf's liver, sliced (4 or 8 slices)
- 2tablespoons butter
- 4tablespoons capers
- 4tablespoons sherry or red-wine vinegar
- 4tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
321 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the olive oil in a nonstick skillet. Add the onions, salt and pepper. Cook over medium heat for about 4 minutes, stirring and tossing until lightly browned and tender. Drain and set aside.
- Step 2
Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture. Shake off the excess.
- Step 3
Heat the remaining 1 tablespoon of oil in a nonstick skillet large enough to hold the liver slices in one layer. Add the liver and cook over high heat on one side (2 minutes for thin slices; a minute longer for thicker slices). Turn the liver and cook 2 minutes more or according to taste. Transfer the liver to a heated platter.
- Step 4
Add the butter to the skillet over medium-high heat. Add the capers and cook 1 minute, stirring. Add the cooked onions, stirring well with a wooden spatula. Add the vinegar and parsley. Blend well, swirling. Pour over the liver and serve immediately.
Private Notes
Comments
Made 1/18/17 with mashed potatoes and Brussels sprouts. I adapted this by adding a bit of beef broth at the end. I had a thick slice of liver which I soaked in milk for 2 hours prior to cooking. I sautéed the onions first, removed them, and then proceeded with the recipe in the same pan. The liver took about 10 minutes and was pink In the middle. Wiped out the pan and then added butter and the sherry and capers before adding back the onions and broth and liver. Very hardy and flavorful.
Finally calf’s (aka veal liver) at Market Basket in New England. A lovely dish, though it could use more sauce.
Watch it carefully - I thought I over cooked it, and a few edge pieces had a bit of crispy, but that became the fought after pieces (I made, probably, 4 times the amount in the recipe. Went very well with a potato-veggie roast and a large pretzel (huge) - how very Polish....
*Me: I sauteed two onions in a little oil and 2 chopped cloves garlic over very low heat for a while to brown them well. Removed onion, sauteed lightly floured, salted, peppered liver. Removed liver. Melted a little butter, added a little sherry vinegar, poured over liver; reheated onions in that pan.