Broiled Calf’s Liver

Recipe from Frankie & Johnnie’s

Adapted by Alex Witchel

Broiled Calf’s Liver
Evan Sung for The New York Times
Total Time
30 minutes
Rating
4(37)
Notes
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Ingredients

Yield:2 servings
  • 8ounces sliced bacon
  • 2tablespoons olive oil
  • 4medium sweet onions, halved root-to-stem and thinly sliced
  • ½teaspoon paprika
  • 1pound calf’s liver, sliced in half horizontally
  • Salt
  • freshly ground black pepper
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat a broiler. In a large skillet over medium heat, sauté bacon, turning as needed, until crispy. Transfer to paper towels to drain. Discard excess bacon fat but do not wash pan.

  2. Step 2

    Return pan to medium heat. Add oil, onions and paprika. Sauté until onions are very soft and beginning to brown, 15 to 20 minutes. Toward the end of cooking, season liver with salt and pepper to taste, and broil as desired, 1½ to 2 minutes a side for a medium (lightly pink) center.

  3. Step 3

    To serve, remove onions from heat and season with salt to taste. Place a slice of liver on each of two serving plates. Smother with onions and top with bacon. Serve hot.

Ratings

4 out of 5
37 user ratings
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Cooking Notes

Catherine Onyemelukwe

Delicious! I used my usual frozen chopped onions. Perhaps fresh onions would have made it even better, but it was great as is.

Adie MacKenzie

Just like the wonderful liver and onions I remember from my childhood. Used 1 T oil and 1 T drippings. Grass fed beef liver was already sliced. Just delicious. Wish my husband liked it but I have lovely leftovers to heat on low microwave power tomorrow.

Catherine Onyemelukwe

Delicious! I used my usual frozen chopped onions. Perhaps fresh onions would have made it even better, but it was great as is.

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Credits

Adapted from Frankie & Johnnie’s

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