German Style Calves Liver Recipes

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SAUTEED CALF'S LIVER



Sauteed Calf's Liver image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 pound calf's liver, cut into 1/2 inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced

Steps:

  • Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
  • In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
  • Drain liver and discard milk. Pat liver dry with paper towels.
  • Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
  • Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
  • Divide liver among plates and top with onions.

GERMAN-STYLE CALVES LIVER



German-Style Calves Liver image

Number Of Ingredients 15

1/3 cup soy flour
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound beef liver sliced 3/8 inch thick
1 tablespoon butter
1 tablespoon vegetable oil
1 cup onion chopped
1 tablespoon butter
1 cup water
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon style mustard
1/2 teaspoon beef bouillon
1 tablespoon dill pickle chopped

Steps:

  • 1. In a pie plate, combine soy flour, paprika, garlic salt and pepper set aside.2. Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.3. In skillet over medium-high heat, sauté onion in butter for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Nutrition Facts : Nutritional Facts Serves

GERMAN-STYLE CALVES LIVER



German-Style Calves Liver image

Number Of Ingredients 15

1/3 cup flour
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound calves liver sliced 3/8 inch thick
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 cup onion chopped
1 tablespoon butter or margarine
1 cup water
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon style mustard
1/2 teaspoon beef bouillon
1 tablespoon dill pickle chopped

Steps:

  • In a pie plate, combine flour, paprika, garlic salt and pepper set aside.Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter or margarine and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.In skillet over medium-high heat, sauté onion in butter or margarine for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Nutrition Facts : Nutritional Facts Serves

GERMAN-STYLE CALVES LIVER



German-Style Calves Liver image

Number Of Ingredients 15

1/3 cup flour
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound calves liver sliced 3/8 inch thick
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 cup onion chopped
1 tablespoon butter or margarine
1 cup water
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon style mustard
1/2 teaspoon beef bouillon
1 tablespoon dill pickle chopped

Steps:

  • In a pie plate, combine flour, paprika, garlic salt and pepper set aside.Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter or margarine and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.In skillet over medium-high heat, sauté onion in butter or margarine for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Nutrition Facts : Nutritional Facts Serves

GERMAN-STYLE CALVES LIVER



German-Style Calves Liver image

Number Of Ingredients 15

1/3 cup flour
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound calves liver sliced 3/8 inch thick
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 cup onion chopped
1 tablespoon butter or margarine
1 cup water
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon style mustard
1/2 teaspoon beef bouillon
1 tablespoon dill pickle chopped

Steps:

  • In a pie plate, combine flour, paprika, garlic salt and pepper set aside.Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter or margarine and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.In skillet over medium-high heat, sauté onion in butter or margarine for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Nutrition Facts : Nutritional Facts Serves

GERMAN LEBER SUSS-SAUR: (SWEET AND SOUR CALF'S LIVER)



German Leber Suss-Saur: (Sweet and Sour Calf's Liver) image

Make and share this German Leber Suss-Saur: (Sweet and Sour Calf's Liver) recipe from Food.com.

Provided by Olha7397

Categories     Beef Organ Meats

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 ounces smoked bacon, diced (100 g)
1 onion, roughly chopped
12 ounces calf liver, thinly sliced (375 g)
2 tablespoons flour
1/2 cup dry white wine
1/2 cup sour cream
1 tablespoon sugar
2 tablespoons wine vinegar
salt
fresh ground black pepper

Steps:

  • Over medium heat, fry the Speck or bacon.
  • Add the onion and sauté until soft and transparent.
  • Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
  • Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
  • German Traditional Cooking.

Nutrition Facts : Calories 377.2, Fat 20.6, SaturatedFat 8.5, Cholesterol 324, Sodium 656.1, Carbohydrate 13.7, Fiber 0.5, Sugar 4.7, Protein 27.7

GERMAN-STYLE CALVES LIVER



German-Style Calves Liver image

Number Of Ingredients 15

1/3 cup soy flour
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound beef liver sliced 3/8 inch thick
1 tablespoon butter
1 tablespoon vegetable oil
1 cup onion chopped
1 tablespoon butter
1 cup water
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon style mustard
1/2 teaspoon beef bouillon
1 tablespoon dill pickle chopped

Steps:

  • 1. In a pie plate, combine soy flour, paprika, garlic salt and pepper set aside.2. Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.3. In skillet over medium-high heat, sauté onion in butter for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.

Nutrition Facts : Nutritional Facts Serves

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