SAUTEED CALF'S LIVER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
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
Number Of Ingredients 15
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
Number Of Ingredients 15
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
Number Of Ingredients 15
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
Number Of Ingredients 15
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)
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
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
Number Of Ingredients 15
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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