1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb calf liver
2 Tbsp Butter
2 cups thinly sliced onions
1 1⁄2 cup beef inventory
3 Tbsp Butter (To Brown Liver)
Cajun/Creole seasoning like Tony’s or slap ya mama!
1 Tablespoon corn starch (if wanted)
1 tablespoon minced Italian parsley if desired
Mix flour, salt and pepper in bag.
Slice the liver into 1 inch strips and shake in bag of seasonings to coat. Take away liver from bag and let relaxation on single layer on wax paper.
Warmth skillet with 2 Tbsp of butter.
Saute the onions on medium warmth till tender and shiny.
Switch onions to aspect dish and sprinkle with Cajun seasoning. Flip up warmth.
Return skillet to med-high warmth, add 3 tablespoons butter.
Add liver strips and sear on all sides till till brown.
Take away liver and onions from pan and plate.
Add 1/2 cup beef broth to deglaze pan. Add a layer of half the onions, layer liver and prime with different half the onions.
Add 1 cup beef broth and canopy and simmer half-hour till finished. Liver is moist and tender. If broth is simply too skinny, take away liver and onions, add a tablespoon corn starch and simmer to scale back.