Liver Deluxe
Tender calf's liver is lightly dredged in flour and pan-seared to create a golden crust. It's then simmered in a savory sauce of sautéed onions and mushrooms for a rich and comforting main course.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 263 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gcalf's liver, sliced into 1 cm thick pieces
- 0.25 cupall-purpose flour
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbspunsalted butter
- 1 pcsyellow onion, chopped
- 150 gcremini mushroom, sliced
- 0.25 tspgarlic powder
- 240 mlbeef broth
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
tongs · plate · shallow dish · large skillet · knife · cutting board
The method
Step by step
- 1
In a shallow dish, whisk together the all-purpose flour, salt, and black pepper.
About 1 min
Cook’s note: Using a shallow dish makes it easier to coat the liver evenly.
- 2
Pat the liver slices dry with paper towels, then dredge each piece in the seasoned flour, making sure to coat all sides. Shake off any excess flour.
About 3 min
Cook’s note: Drying the liver helps the flour adhere better and ensures a crispier sear.
- 3
In a large skillet over medium-high heat, melt half of the unsalted butter.
About 2 min
- 4
Carefully place the floured liver slices in the hot skillet without overcrowding. Sear for 1-2 minutes per side until golden brown, working in batches if necessary.
About 5 min
Cook’s note: Don't overcook the liver at this stage; it will finish cooking in the sauce.
- 5
Remove the seared liver from the skillet and set it aside on a plate.
About 1 min
- 6
Reduce the heat to medium and add the remaining unsalted butter to the skillet.
About 1 min
- 7
Add the chopped yellow onion and sauté for about 5 minutes, until softened and translucent.
About 5 min
- 8
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, until they have released their moisture and started to brown.
About 7 min
Cook’s note: Allowing the mushrooms to brown develops a deeper, more savory flavor.
- 9
Stir in the garlic powder and cook for 30 seconds until fragrant.
About 1 min
- 10
Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits.
About 1 min
Cook’s note: This process, called deglazing, adds a lot of flavor to your sauce.
- 11
Return the seared liver slices to the skillet, nestling them into the sauce. Bring to a simmer.
About 2 min
- 12
Reduce the heat to low, cover the skillet, and let it gently simmer for 10-15 minutes, or until the liver is tender and cooked through.
About 15 min
Cook’s note: Avoid boiling, as it can make the liver tough.
- 13
Garnish with optional fresh parsley and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 262.6kcal
- Protein
- 25.8g
- Carbs
- 17.1g
- Fat
- 11g
- Fibre
- 1.4g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a covered skillet over low heat until warmed through, adding a splash of broth if needed.
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