Calf's Liver With Sage
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4slices calf's liver, about 1¼ pounds
- ¼cup instant flour for dredging
- 1tablespoon olive oil
- ¾cup finely chopped onions
- Salt and freshly ground pepper to taste
- 1tablespoon vegetable oil
- 2tablespoons butter
- 2tablespoons finely chopped fresh sage or 1 tablespoon dried
- 2tablespoons Cognac
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
288 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 17 grams protein; 326 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.
Powered by
Preparation
- Step 1
Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
- Step 2
Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
- Step 3
Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
- Step 4
Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).
Private Notes
Comments
After years of cooking thousands of recipes, it was my first calf liver and it was very delicious as I followed this recipe exactly. No changes. Just do it.
I made this exactly as the recipe . Definitely no cloves! I do have fresh sage but I think dried would be fine if they are WHOLE not ground. My only substitution was brandy instead of cognac .
I can’t believe I liked this. This is the best recipe I’ve found that didn’t gag me so I’m giving it 5 stars. I had to use 1/4 tsp clove powder which I accidentally added to ghee to fry the liver in and will do it this way next time. I would have preferred sage leaves and let them get to a crispy state but I only had powdered. It sufficed. Since I’m gluten free I used Tatary buckwheat flour for the flour. I would make gravy with half the onions and serve it with mashed potatoes next time