I forgot to add the Worcestershire sauce, but WOW this recipe is awesome. I also added the onions after caramelized after adding the sour cream & simmered. This recipes is the "BOMB" & is the first time I've ever fixed calf liver myself & enjoyed it.
Jul 22, 2009 Rating
Calf Liver is more Tender by: Raeb
Try this recipe for the best Liver "N" Onions
Calf liver is more tender, cooks quicker and turns out much more moist than beef liver.
* 1/2 cup butter * 2 onions, sliced * 1 1/2 pounds calf liver * 1/2 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 1 (8 ounce) can mushrooms, with liquid * 2 cups sour cream * 1 teaspoon Worcestershire sauce
In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes. Season liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for approximately 5 minutes. Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes. Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve immediately.
* 3 tablespoons butter * 1 onion, diced * 2 teaspoons white sugar * 1 pound calf liver * 1/4 cup all-purpose flour * 1 tablespoon butter * salt and pepper to taste
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
Heat remaining butter in a medium skillet over medium heat
Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
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