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.

continued on next page


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button