📝 About This Recipe
This classic comfort dish elevates humble calf’s liver to a gourmet experience by pairing it with deeply caramelized onions and a silky balsamic-infused pan sauce. By soaking the liver in milk, we remove any bitterness, resulting in a tender, buttery texture that melts in your mouth. This recipe is a soulful nod to traditional farmhouse cooking, offering a rich, iron-packed meal that is as sophisticated as it is nostalgic.
🥗 Ingredients
The Liver Prep
- 1.5 pounds Calf's liver (sliced 1/2 inch thick, membranes removed)
- 2 cups Whole milk (for soaking)
The Onions
- 3 large Yellow onions (thinly sliced into half-moons)
- 4 tablespoons Unsalted butter (divided)
- 1/2 teaspoon Granulated sugar (to assist caramelization)
- 2 sprigs Fresh thyme (leaves stripped)
The Dredge and Sear
- 1/2 cup All-purpose flour (for coating)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Extra virgin olive oil
The Pan Sauce
- 1/2 cup Beef stock (low sodium)
- 1 tablespoon Balsamic vinegar (high quality)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the sliced liver in a shallow dish and pour the milk over it. Ensure all pieces are submerged and soak for at least 20-30 minutes; this tempers the strong metallic flavor and tenderizes the meat.
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2
While the liver soaks, melt 2 tablespoons of butter in a large heavy-bottomed skillet over medium heat.
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3
Add the sliced onions to the skillet with a pinch of salt and the 1/2 teaspoon of sugar. Cook, stirring occasionally, until they are deep golden brown and soft, about 15-20 minutes. If they brown too fast, add a splash of water.
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4
Stir in the fresh thyme leaves during the last 2 minutes of onion cooking. Once caramelized, remove the onions from the skillet and set aside on a warm plate.
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5
In a shallow bowl, whisk together the flour, smoked paprika, salt, and black pepper.
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6
Remove the liver from the milk and pat each slice very dry with paper towels. This is crucial for achieving a good sear rather than steaming the meat.
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7
Dredge each slice of liver in the seasoned flour, shaking off any excess. You want a very thin, translucent coating.
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8
Wipe out the skillet used for the onions and return to medium-high heat. Add the remaining 2 tablespoons of butter and the olive oil.
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9
Once the butter is foaming, place the liver slices in the pan in a single layer. Do not overcrowd; work in batches if necessary.
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10
Sear the liver for exactly 2 minutes per side. The exterior should be browned and crisp, while the center should remain slightly pink (medium-rare to medium). Overcooking will make it rubbery.
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11
Remove the liver slices and place them on top of the onions on your warm plate.
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12
Pour the beef stock and balsamic vinegar into the hot skillet, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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13
Simmer the liquid for 2-3 minutes until it reduces by half and thickens into a light glaze.
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14
Pour the balsamic reduction over the liver and onions, garnish generously with fresh parsley, and serve immediately.
💡 Chef's Tips
Always choose calf's liver over beef liver if available; it is significantly more tender and mild. Never skip the milk soak, as it is the secret to removing the 'iron' aftertaste many people dislike. Dry the liver thoroughly before flouring; moisture is the enemy of a crisp crust. Use a meat thermometer to pull the liver at an internal temperature of 145°F (63°C) for the best texture. If you love bacon, fry a few slices first and use the rendered fat to cook the onions and liver for extra depth.
🍽️ Serving Suggestions
Serve atop a mountain of creamy, garlic-infused mashed potatoes to soak up the pan sauce. A side of buttered green peas or steamed green beans provides a fresh, bright contrast to the rich meat. Pair with a glass of earthy Pinot Noir or a stout beer to complement the savory flavors. A crusty piece of sourdough bread is essential for cleaning the plate. For a tart contrast, serve with a small dollop of lingonberry jam or cranberry sauce.